This year some friends came round for my birthday. I wanted a completely hassle-free evening, so I made some gluten-free & dairy-free chocolate brownies, and then on the night I cooked this Thai Prawn Curry – and it really was super-easy. I made the curry paste the night before and kept it in the fridge until I used it. And then I prepped the rest of the ingredients a couple of hours’ before, put the wine in the fridge – and then took a long soak in the bath before everyone arrived… bliss! It’s a great recipe to make when you’re with people, because you can simply add the ingredients and then just stir (and chat) while you wait for it to cook. Perfect!
gluten-free, wheat-free, dairy-free, seed-free, egg-free
Gluten-Free & Dairy-Free Thai Prawn Curry
Author: Grace Cheetham
Recipe type: Dinners
- 400ml/14fl oz/scant 1²⁄₃ cups coconut milk
- 1 tbsp tamari soy sauce
- 2 tbsp Thai fish sauce
- 100g/3½oz green beans, trimmed
- 1 red pepper, deseeded and cut into thin strips
- 1 yellow pepper, deseeded and cut into thin strips
- 100g/3½oz sugar snap peas or peas
- 100g/3½oz beansprouts
- 500g/1lb 2oz cooked large king prawns
- juice of 1 lime
- 1 small handful of coriander leaves, to serve
- steamed rice, to serve
- lime wedges, to serve
- 1 red chilli, finely chopped, to serve
- 1 large handful peanuts, chopped, to serve
- Curry Paste:
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 red chilli, coarsely chopped
- 2 shallots, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 2.5cm/1in piece of root ginger, peeled and coarsely chopped
- 4 kaffir lime leaves
- 1 lemongrass stalk, coarsely chopped
- ½ tsp shrimp paste
- 2 tbsp olive oil
- 1 tbsp tamari soy sauce
- 1 large handful of coriander leaves and stalks, coarsely chopped
- To make the curry paste, put the ground cumin and ground coriander into a mini food processor or spice mill. Add the chilli, shallots, garlic and ginger and blend well, then add all of the remaining ingredients for the paste and blend to form a coarse paste.
- Heat a wok or large frying pan over a medium heat until hot. Add the curry paste and heat for 30 seconds over a low heat. Add the coconut milk and cook for 4–5 minutes, stirring well.
- Add the tamari and 1 tablespoon of the fish sauce and stir well then add the vegetables and cook over a medium heat for 3–4 minutes until they are just tender but still slightly crunchy. Take care not to let the mixture boil or the coconut milk will curdle. Stir in the prawns and cook for another 2–3 minutes until they are hot, then stir in the lime juice. Check the seasoning and add a little more fish sauce to taste if needed. Sprinkle with the chopped coriander and serve with rice, the lime wedges, chilli and peanuts and extra coriander sprigs, if you like.
MMMMMMMMMMMMMMMM,..the dish looks lovely, tasty & truly appetizing. Tasty food!
I have been living gf since june 2010 & I baught your tasty latest book!
I love it so much! All of the baking gf recipes rock! Thanks again!
Hi Sophie, thanks so much for your comment. It’s lovely to hear from you – and I’m delighted that you like the recipes in my book. Happy 2011!