24 September, 2015
Red curry with prunes and gambas
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!
Ingredients
- 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
- salt
- olive oil
Instructions
- 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.
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