M&S RECIPE INSPIRATION
Clodagh McKenna’s green Thai curry, coconut rice and cucumber salad
Try pairing this please-all green prawn curry with our Classics grüner veltliner – it’s crisp and fruity with flavours of green apple, elderflower and ginger
Ingredients
For the curry paste:
- Handful spinach, chopped
- 2 green chillies, chopped
- 2cm piece ginger, grated
- 2 lemongrass stalks, tough outer leaves removed, chopped
- 3 shallots, finely chopped
- 1 lime, juice only
- 1 dried kaffir lime leaf
- 2 tsp ground coriander
- ½ tsp cumin seeds
For the curry:
- 100ml coconut cream
- 1 tin (400ml) coconut milk
- 1 aubergine, cut into 1cm cubes
- 150g frozen garden peas
- 2 packs (165g each) M&S raw Honduran king prawns
- 20 leaves Thai basil
- 2 dried kaffir lime leaves
- 1 tbsp fish sauce (or to taste)
- Pinch sugar
- 1 stick lemongrass
For the coconut rice:
- 60ml coconut cream
- 250g Thai jasmine rice
- 2-3 dried kaffir lime leaves
- ½ stick lemongrass
- Handful coriander, chopped
For the Thai cucumber salad:
- 2 limes, juice only
- 1½ tbsp fish sauce
- 1 tbsp caster sugar
- 1 clove garlic, crushed
- ½ red onion, very thinly sliced
- 1 cucumber, halved lengthwise, deseeded and sliced crosswise ½cm thick
- 50g salted roasted peanuts, roughly chopped
- 1 red chilli, roughly chopped
To serve:
- 2 limes, cut into wedges
Method
- For the curry paste, crush all the ingredients along with ½ tsp black pepper in a pestle and mortar, or alternatively, blitz in a food processor. Set aside.
- To make the curry, heat the coconut cream in a wok or large frying pan over a medium heat. Stir in 2 tbsp of the curry paste (you can freeze any remaining paste). Cook for 2 minutes, then stir in the coconut milk.
- Stir in the aubergine and simmer for 5 minutes. Add the remaining ingredients and cook for a further 5-6 minutes, then season.
- For the coconut rice, pour the coconut cream into a large pan with 450ml water and bring to the boil. Rinse the rice in a sieve and add this to the pan along with the lime leaves, the lemongrass and a good pinch of sea salt.
- Reduce the heat to low, cover and cook for 15-20 minutes until most of the liquid has been absorbed. Remove from the heat and leave covered for a further 5 minutes. Remove and discard the lime leaves and lemongrass, then stir in the coriander.
- For the salad, mix the lime juice, fish sauce, sugar and garlic in a large bowl along with 2 tbsp vegetable oil to make a dressing. Toss through the remaining ingredients.
- Divide the curry, coconut rice and salad between serving dishes and serve with the lime wedges.
