Thai Red Prawn Curry

Jamie's 30 Minute Meals is a bit popular at the moment. I bought the book and have not really cooked too much out of it, except for a really delicious chocolate mousse, so thought it was time to try one of the meals. The recipe of choice was the Thai Red Prawn Curry. I made the recipe as per the book, but in hindsight would have made a couple of changes. Jamie would have you cook the tiger prawns fully shelled, peeling them at the table, however in reality this was messy and sticky and it's super hard to get that vein out of the back of the prawn once it's cooked. I would actually forgo the prawns altogether and make this a yummy veggie curry. I also didn't have any lemon grass, so I googled a substitute and came up with the below:

6-8 mint leaves
2 tsp lime juice
1/4 tsp sugar
1/4 tsp ginger
(to make the lemongrass substitute, otherwise use 2 sticks of lemongrass)
1 fresh red chilli
2 cloves of garlic
4 kaffir lime leaves
a bunch of fresh corriander
a jar of peppers in oil
1 heaped tsp of tomato paste
1 tbsp fish sauce
2 tbsp soy sauce
1 tsp sesame oil
2cm piece of fresh ginger
200g beans (plus any other veg you want to throw in)
1 x 400g tin coconut milk

Put everything (except for the veg and coconut milk) into a food processor and grind into a curry paste.
Heat a saucepan and throw in the veggies, add the curry paste and let simmer until the veggies are soft. I also didn't have any rice so made Jamie's herbed cous cous (also in the 30 minute meals book) which consisted of 200g cous cous (cooked as per the packet), some mint leaves and the juice of one lime.

Yum!

Check out Jamie's version of the recipe here.