This dish is one of my favourites! Stir fries are my go-to when it comes to cooking. They’re so quick and easy to rustle up, making them the perfect dish after a busy day. Plus they’re packed full of healthy ingredients. This particular dish has the element of potatoes, which do take a little longer to prepare, adding some time to the dish. But you could easily make this without the potatoes to quicken it up and it would still taste delicious. In essence with a stir fry you can add in whatever meat and vegetables you prefer, as long as you get the sauce right, it will always taste good. For example, if you’re not a big seafood fan, you could use chicken or beef instead. Or if you’re vegetarian the vegetables speak volumes themselves, soaking up all the juicy goodness from the sauce.
Experiment and make it your own!
Ingredients (serves 2)
100g basmati rice
200g fresh, uncooked prawns
1 medium sized potato, cut into chunks
1 large handful of cup mushrooms, quartered
1 small pack of mangetout
1/2 green pepper, sliced
1 garlic clove, finely chopped
1 thumb size stem of ginger, grated
1 onion, thinly sliced
1 red chilli, seeds removed and finely chopped
200ml coconut milk
1 tbsp fish sauce
1 lime, quartered
½ cup crushed peanuts
1 tbsp rapeseed oil
1. Heat the oil in a deep frying pan or wok over medium heat. Add the onion and cook, stirring, for 2-3 minutes until softened.
2. Add the garlic, chilli and ginger and cook for a further 1-2 minutes.
3. Add the potato, coconut milk and 200ml water. Bring to the boil, then reduce heat to low and simmer for 10 minutes until potatoes are almost tender.
4. Place the basmati rice in a large pan of water. Bring to the boil and simmer for 6-7 minutes.
5. At the same time add the mangetout, mushrooms and green pepper to the curry mixture. Cook for a further 2-3 minutes.
6. Finally add the prawns and fish sauce, stirring well. Squeeze in 2 of the lime quarters. You could also add coriander if you wish at this point.
7. Drain the basmati rice and serve in a deep bowl. Pour over the curry mixture and serve with the remaining 2 quarters of lime, plus a sprinkling of crushed peanuts.
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