Prawn and chicken coconut curry

Simply delicious! Brandy, not normally an ingredient featuring in curries, adds another dimension to this incredibly quick and easy dish.

We have also supplied a wonderful breakdown of essential asian sauces.

Prep time: 15 minutes | Cooking time: 15 minutes | Serves: 4

Ingredients:

1 teaspoon minced fresh garlic

1 tablespoon curry powder

2 tablespoons Thai red curry paste

500 grams boneless chicken thigh portions, diced

20–24 shelled green prawns

¼ cup brandy

1 x 400 ml can coconut cream or milk

1 tablespoon fish sauce

2 tablespoons mirin (rice wine)

1–2 tomatoes, chopped

2 cups finely shredded vegetables (such as carrots, snow peas, celery)

Method:

Pan-fry the garlic, curry powder and curry paste in a nugget of butter in a large frying-pan over moderate heat for 1–2 minutes or until fragrant.

Add the chicken and prawns and toss in the hot spicy mixture to coat well. Add the brandy and flambé if wished, otherwise simmer for 1 minute before adding the coconut cream or milk.

Simmer without bubbling – to ensure the chicken and prawns cook gently, as boiling will make them tough – for 10–15 minutes (exact cooking time will depend on the size of the chicken pieces). Add the fish sauce, mirin, tomato and shredded vegetables and allow to

just warm through before serving in bowls with rice and prawn crackers on the side.

Guide to essential Asian sauces

Nam pla or fish sauce

So pungent it’s almost off-putting, nam pla offers a complex and unique flavour to many South East Asian dishes – it’s a pantry essential (and will last indefinitely in the cupboard). Depth of colour and price are an indicator of quality: use sparingly or sprinkle on the dish at the table.

Mirin

Often referred to as rice wine, though it’s brewed from rice rather than fermented and is used in cooking and is not for drinking. Readily available, it imparts a unique flavour and glossy colour to glazes. Vodka can be a substitute.

Thai curry pastes

Find favourite brands and keep a selection of Thai curry pastes on hand to vary this and other dishes.

Red curry paste

A synergistic blend of red chillies, shrimp paste, coriander, garlic and fragrant flavourings such as kaffir lime and galangal. Simmer with darker meats – duck, pork, beef.

Green curry paste

Hotter than red curry and herby from the green chillies, lemongrass, kaffir lime, fresh coriander leaves and roots, basil and galangal. Poach with vegetables, seafood and chicken.

Massam curry paste

A marriage of Indian and Thai flavours, originating from generations of Muslim traders to Thailand. Try with meat and poultry.

Yellow curry paste

Hot or mild, but with earthy and robust tones from the large amount of turmeric used. Enjoy with meat dishes.

Nam prik (aka sambal oelek)

A gutsy blend of pounded chillies, garlic, dried shrimps and fish sauce. Occasionally peanuts and shallots are added. Stir into laksas, rice or vegetable dishes.

Copyright details

Reprinted with permission from Good Food Made Simple by Allyson Gofton. Published by Penguin Group (NZ). RRP $50.00.  Available at all good booksellers nationwide.

Copyright text and recipes © Allyson Gofton, 2013. Copyright photography © Allan Gillard, 2013.