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Posts Tagged ‘curry paste’

This will improve your veg intake for the day and puts frozen prawns to good use. A perfect curry for mid-week. Serve with naan breads or rice and lime wedges.

Prawn, spinach & coconut curry – serves 2-3

  • 2 tbsp olive oil
  • 200g raw prawns, defrosted if frozen
  • 1 onion, diced
  • 3 large cloves of garlic, finely chopped
  • 1-2 chillies, deseeded
  • 1 red pepper, sliced
  • 2 tbsp curry paste, we like Patak’s Madras
  • 400ml tin of coconut milk
  • 80g Tenderstem broccoli, cooked until tender
  • 100g baby spinach
  • lime wedges, to serve

Heat the oil in a frying pan over a medium heat and fry the onion for 5 minutes until softened. Add the garlic and chillies and fry for another 2 minutes, then addd the sliced pepper and cook for 3 minutes until softened.

Push the veg to one side and fry the curry paste for a couple of minutes to heat through, then add the coconut milk and mix well to combine. Simmer for about 10 minutes, or until thickened, then add the prawns, broccoli and spinach. Stir well and simmer until the prawns are just cooked and the spinach wilted.

Serve with rice or naan breads and lime wedges for squeezing over.

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Tandoori pork burgers

This was such a tasty weeknight dinner inspired by a half-used jar of tandoori curry paste and a packet of supermarket naan breads. Ditch the naans for gluten-free burgers.

Wine Suggestion: A juicy Spanish, or Spanish varietal, should work here. There are some great and good value Garnacha’s, like one made by Bodegas Monfil, which are perfect when on a budget. If you want to push the boat out choose a ripe and juicy Ribera del Duero made from Tempranillo. Our favourite of the moment is the Carmelo Rodero and try their 9 Mesas for the juicy youthful fruit. Older and more concentrated Crianza’s and Reserva’s would overwhelm the dish.

Tandoori pork burgers with tomato & coriander raita – serves 4

  • 500g lean pork mince
  • 1 red onion, grated
  • 2 tbsp tandoori curry paste (we like Patak’s)
  • a small bunch of coriander, chopped
  • 150ml natural yoghurt
  • 2 tomatoes, chopped
  • 4 scallions, sliced
  • naan breads, to serve
  • Little Gem or Cos lettuce, to serve

Put the mince, onion, curry paste and half the coriander in a bowl, season with mix well, then form into 4 burgers.

Barbecue the burgers for 4-5 minutes on each side or until cooked through. Meanwhile, mix the rest of the coriander with the yoghurt, tomatoes & scallions.

Serve the burgers in some warm naan breads (we toasted ours on the barbecue) with the crispy lettuce and raita.

(Original recipe by Janine Ratcliffe in BBC Olive Magazine, August 2009.)

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