It was an experiment but turned out really well and I think now it’ll be on the list of our family comfort foods. On a cold and rainy September, this hot dish will certainly make you feel better.
The prunes may be a surprising ingredient, but actually they fall apart and become part of the spicy-sweet coconut sauce, so it’s really hard to say they are still there. Yet they make the dish very light and fresh and… Oh, just try it and you’ll see!
Red curry with prunes and gambas
1 onion, chopped
2 zucchinis, chopped but not too small
around 15 green prunes
2 tbs red curry paste
200 ml coconut cream
around 15 gambas, peeled
Heat a pan, add olive oil and cook the onion until transcluscent
Add the zucchinis and cook for 3-4 minutes
Add the prunes and cook for another 4-5 minutes.
In a small pot heat a tsp of olive oil and add the curry paste and heat it for 1-2 minutes.
Add the curry paste to the zucchini - prunes pan and stir in well.
Add the coconut cream and cook for another few minutes. Salt to taste.
In the meantime in a separate pan fry the gambas for 2-3 minutes on each side. When they are ready add them to the other pan, stir them in and serve with plain rice.