Apologies, it has been such a long time since my last blog. It has been a busy time with work, family birthdays, and Christmas preparations, but now it is time to get back on track and time for a new recipe.
This is one that I like to cook on Saturday night as it is quick and easy and comforting. It uses mostly ingredients you have in the store cupboard or freezer, but can be made extra special by the addition of some fresh coriander and fresh lime juice.
I am using brown rice to add extra fibre, because most of us don’t eat enough.
You can also use a mixture of butternut squash and sweet potato or other types of squash.
I have used the coconut cream you buy in a block as this involves less wastage (a little of this goes a long way), and less unwanted chemicals, though you can use the tinned coconut milk if you prefer (use a quarter of a tin). The fat in coconut cream and milk is mostly saturated and government advice is to not have more than 10% of your energy from this or about 20g per day. This recipe will give you roughly 15g saturated fat, so just below this.
Prawn and butternut squash red thai-style curry
2/3rd of a mug of brown rice (dried)
½ onion, finely chopped
250g butternut squash, deseeded, peeled and cut into cubes
1 red pepper, washed, deseeded and cut into medium-sized chunks
a thumb-sized piece of fresh ginger, finely chopped
1 clove of garlic, finely chopped
pinch of chilli flakes
2 teaspoons curry spices such as garam masala
cayenne pepper to taste
1 tablespoon of tomato puree
1/8 of a block of coconut cream
1 tsp of mango chutney or ½ teaspoon of sugar
200g frozen prawns
squeeze of lemon or lime juice
salt to taste
- Prepare the ingredients as above. Put the prawns in a bowl of cold water to defrost them a bit.
- Wash the rice in boiling water. Then add double the volume of water so for 2/3rd of a mug of rice add 1 1/3 mugs of boiling water. Put in a saucepan with a lid on a very low heat and leave for 20-25 mins. When cooked all the water should have disappeared, if it is too dry add more water.
- Heat a tablespoon of oil in a large frying pan and fry the onion for a minute, then add the red pepper, ginger, garlic, curry powder, chilli flakes and cayenne and stir fry for a few minutes.
- Add 250ml boiling water and crumble in the coconut cream, mango chutney and tomato puree.
- Stir well and bring to the boil, then add the butternut squash and simmer covered for 15 minutes or until the butternut squash is tender.
- Drain the prawns and run them under the cold tap to remove the excess ice. Then add them to the pan and bring back to the boil. Add the lime or lemon juice and cook for a few minutes to ensure the prawns are heated through. Taste it and add salt to taste.
- Serve on warmed plates sprinkled with chopped coriander and with the rice.