King Prawn Cutlets in Thai Green Curry 

50 – 100g Home made Green curry Paste

1 cup coconut cream

4 fresh kaffir lime leaf

8 Endeavour King Prawn Cutlets, cleaned

1 Cup coconut milk

½ cup chicken stock

2 tablespoons lime juice

1 tablespoon grated palm sugar

50g green beans cut into 5cm pieces

100g broccoli cut into small florettes

150g zucchini, cut into 5cm strips

Coriander leaves chopped

Fish sauce to season

Coriander leaves to garnish

¼ cup chopped fresh Thai basil

2 long red chilies sliced on the angle, sliced thinly

Method

Place the coconut cream in pan simmer slowly until it separates and is quite oily. Add curry paste. Fry over med heat stirring regularly to prevent burning. Add Prawns, zucchini, beans and broccoli cooking & stirring until the paste is fragrant. Add, lime leaves, fish sauce, juice, sugar, coconut milk & stock. Simmer for 3 or 4minutes. Add Thai basil and coriander.  Serve with a sprig of coriander & red chili

(3-5 serves)

2 Cups Jasmine Rice
2 Cups Waters

Place both ingredients in rice cooker and switch on. When cooked, remove lid and just turn the rice over a little to avoid going gluey in the bottom. In a rice cooker, the rice will hold for up to 1 hour.

Note: The ratio of rice to water for steamed rice is about 2 parts rice to 2½ parts water. When you wash the rice a degree of absorption takes place, therefore after washing the rice add an equal quantity of water to rice. I highly recommend washing the rice well. It gets rid of any residual starch and promotes the desired fluffy consistency rather than a gluey result

Key Equipment Used

Scanpan 32cm Wok

Mortar & Pestle

Silacone Spatula

Ciroa Regio Square Serving Bowl

Avanti Measuring Spoons

Citrus Juicer or Citrus Reamer

Cutting Block

Wok Turner

Knife

Spoon & Ladle