ayam – The Interiors Addict

Foodie Friday: Thai prawn red curry

Today’s recipe from AYAM is perfect for those chilly evenings in!

Serves: 4 | Prep: 15 min | Cook: 10 min

Ingredients

1 tablespoon olive oil

1kg medium green prawns, peeled, deveined, leaving tails intact

3 tablespoons AYAM™ Thai Red Curry Paste

270ml AYAM™ Pure Coconut Cream

2 tablespoons fresh lime juice

1 tablespoon grated palm sugar

2 kaffir lime leaves (optional)

1/4 cup (60ml) water

1/2 cup fresh coriander leaves

Method

Heat 1 tablespoon olive oil in a frying pan over a high heat. Add 1kg medium green prawns, peeled, deveined, leaving tails intact and cook for 2-3 minutes or until cooked through. Reduce the heat to medium.
Add 3 tablespoons of AYAM™ Thai Red Curry Paste, 270ml AYAM™ Pure Coconut Cream, 2 tablespoons fresh lime juice, 1 tablespoon grated palm sugar, 2 kaffir lime leaves (optional) and 1/4 cup (60ml) water to the pan. Cook for 5 minutes.
Add prawns, stir until heated.
Stir in 1/2 cup fresh coriander leaves.
Serve with steamed rice.

More recipes

Foodie Friday: Steamed chilli and lime fish

This Chinese dish from Ayam is both healthy and easy to make, but it’s bound to make a big impression at your next dinner party!

Serves: 2
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients

1 whole fish of about 1kg
1 tbsp AYAM™ Black Bean Sauce
½ tsp AYAM™ Sesame Oil
1 clove garlic, crushed
1 tsp ginger, grated
2 red chillies, finely chopped
1 lime, sliced

Method

Preheat oven to 200°C. Lay two large sheets of foil on a bench. Top each with a smaller sheet of baking paper.

Cut two slashes on each side of the fish, and place on baking paper.

Combine black bean sauce, sesame oil, garlic, ginger and chilli and spread over each side of the fish. Place lime slices on top.

Bring foil over and enclose the fish. Press foil edges firmly together, leaving a little space.

Place fish in a baking dish and pour in water to about 2.5cm. Bake for 20 min, or until the flesh of the fish turns white.

Serve with steamed white rice.