Prawn Satay

Delicious Homemade King Prawn Satay Recipe

Fish, Main Course | July 2, 2015 | By

Satay is a delicious, easy sauce to make. It’s also quite light making it ideal for summer. It’s about 39ºC here in Frankfurt at the minute so, in one sense it’s amazing I can even think about food at all! Nevertheless, we have to eat to survive so we might as well make it enjoyable eh? 

Satay Sauce with King Prawns
Serves 2
A light satay sauce with juicy prawns, an easy, quick, healthy alternative to a takeaway!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
For the sauce
  1. 300g raw king prawn, shelled and deveined (see tip at end)
  2. 200ml veg or fish stock
  3. 400ml coconut milk
  4. 1 red pepper
  5. 1 chilli
  6. 2 garlic cloves crushed
  7. 2 tbsp grated fresh ginger
  8. 1 onion
  9. 2 spring onions
  10. 1/2 tin of bamboo shoots
  11. 3 tbsp smooth peanut butter
  12. 2 tbsp honey
  13. 2 tbsp soy sauce
  14. 1/4 tsp turmeric
  15. 1/2 a lime
  16. Glug of vegetable oil or wok oil
To Serve
  1. 150g Basmati rice
You will also need
  1. A blender or stick blender
To Prepare
  1. Finely chop the chilli, onion and pepper.
  2. Boil the kettle and make the stock.
  3. Set a salted pot of water on the hob to boil.
  4. Combine the peanut butter, turmeric, soy sauce, stock and lime juice and blend until smooth.
Start the rice
  1. Once the water is boiling add the rice and set a timer for 10 minutes (adjusting as per the instructions on the packet).
Make the satay sauce
  1. Heat the oil in a large pan over a medium heat. Add the garlic, ginger and chilli and fry until aromatic, about 2 minutes.
  2. Add the onion and the pepper. Increase the heat to medium-high and fry for about 5 minutes.
  3. Add the peanut mix you prepared earlier to the pan as well as the coconut milk. Stir well to combine.
  4. Finally add the prawns, spring onion and bamboo shoots. Simmer for about 3 minutes then remove from the heat.
  5. The rice should now be ready, drain it.
To serve
  1. Fluff the rice with a fork then divide evenly between the two bowls.
  2. Using a ladle scoop a generous amount of prawn satay into each bowl.
  3. Enjoy immediately!
Prawn panic
  1. Prawns are tricky. The best way to get them is raw, deshelled and deveined. Most often these will be frozen and will require thawing before cooking. You can of course use fresh, precooked prawns but be warned that these never get as juicy as they don't absorb the sauce. If you are lucky enough to live in an area where you can get fresh prawns, don't forget to add some extra preparation for skinning and deveining them!
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Thai Green Curry

Thai Green Curry Recipe

Chicken, Main Course | April 1, 2015 | By

Thai green curry is my favourite curry to make. The coconut milk combined with the heat of the spices make for a delicious treat. Serve with some sticky basmati rice and you’ll never go back to ordering takeaway again! (Unless it’s a hungover Sunday!) 

Thai Green Curry
Serves 2
Thai green curry is a delicious aromatic and spicy curry with a coconut milk base.
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
For the dish
  1. Green curry paste (I use about 1/2 a jar of Blue Dragon paste)
  2. 1 onion
  3. 3 cloves of garlic
  4. 2 tbsp dark soy sauce
  5. 1 tbsp fish sauce
  6. 1 tbsp sugar
  7. 1 heaped tbsp plain flour
  8. Tin of coconut milk (400g usually)
  9. Bunch of fresh coriander
  10. 2 chicken fillets
  11. 2 tbsp vegetable or sunflower oil
To serve
  1. 150g rice (ideally basmati)
You will also need
  1. Large wok or frying pan
  2. Large bowl
To prepare
  1. Finely chop the onions, garlic and coriander, reserving some coriander for garnish.
  2. Boil a kettle of water for the rice.
  3. Chop the chicken fillets into small chunks.
Make the curry
  1. Put the chicken in a large bowl. Pour in 1tbsp of dark soy sauce and mix well. Sprinkle in the flour and stir well to coat.
  2. Heat the oil in a large frying pan or wok over a medium high heat (mark 4). Add the curry paste and heat for about a minute or until aromatic. Add the onions and garlic. Mix well and fry until the veg become soft. Add more oil if required.
  3. Add the chicken to the pan. Stir well and fry until the chicken is sealed on all sides.
  4. Add the coconut milk to the pan and stir well. Add the coriander, fish sauce, soy sauce and sugar. Stir well. Turn the heat down to low (mark 2) and simmer without a lid for at least half an hour stirring on occasion.
Make the rice
  1. When the curry has been simmering for about 15 mins or so, put the rice in a pan of boiling salted water. Check the instructions on the rice but it usually takes between 10 and 15 minutes depending on the brand and type.
To serve
  1. Serve the rice and curry immediately with some coriander to garnish.
Change the heat of this dish
  1. Reduce the amount of curry paste for a creamier taste and increase the amount of curry paste and garlic to increase the heat. The heat of the paste depends on the brand so make sure to read the usage instructions on the jar!
Add some veg
  1. This dish works very well with mangetout and peas. Simple add for the last 5 or 10 minutes of cooking, about the same time you put on the rice.
Make it healthier
  1. Swap the white rice for wholegrain rice and use low-fat coconut milk. Use a spoon of honey instead of sugar. Be warned that brown rice takes longer (about 40 mins usually) so will need to be put on at the same time as the curry!
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