11th September 2013

Here’s a dishy little recipe I cooked up when I was craving Thai food the other day.  It’s super quick, easy and makes the kitchen smell fantastic.  

I sort of threw this together, so quantities and ingredients can be altered depending on what you have available.

What I used:

• Thai green curry paste
• Shallots
• Coconut milk
• Fish sauce
• Mango
• Tomato
• Prawns
• Medium soft noodles

I think that a stick of lemon-grass would be a good addition, but I didn’t have any to hand.

Roughly chop the tomatoes and shallots.

Cook the shallots with a couple of teaspoons of the curry paste in a large frying pan until they’re soft.

Slowly add the coconut milk (and some coconut cream if you have it), along with a dash of fish sauce and seasoning to your taste.  Keep the sauce moving until it has a smooth creamy consistency.

Then throw in the tomatoes and simmer.

Chop up a yummy, juicy mango.

And then add this as well, followed by the prawns.  The tomato and mango will make the sauce lovely and sweet.

Let it all heat through, and finally add the noodles.  Cook the noodles in the sauce for a couple of minutes at most, and then take the pan off the heat.

It’s ready! Can’t have taken more than 20 minutes.  I ate mine from my favourite hedgehog bowl (what else) and the rest went into tupperware in the fridge.

P.S. A confession.  This is what I snacked on while I was cooking.