Since last nights dinner was very successful and entirely my own concoction I thought I'd share it with you. I was originally intending to write this sort of thing down in a notebook, but it might be more fun to blog it.
For my very own "thai inspired" prawn curry.. you will need:
King prawns (raw, up-to you if you shell them or not, I do) - 6-8 per person
Zest and juice of 1 lime
3 cloves of garlic (finely chopped)
1 thumb sized piece of ginger (grated or finely chopped)
A pinch of turmeric and one of coriander
1 red chilli (de-seeded & chopped)
1 green chilli (de-seeded & chopped)
A splash of Soy, Nam Pla (Thai fish sauce) and white wine
1-2 tbsp Creme Fraiche
Heat some olive oil in a wok until very hot - but not smoking. Add the garlic, ginger and chilli with the spices and fry for a few minutes. Add the lime zest and the prawns and fry, moving/turning the prawns so they coat well in the spice mixture.
Add the soy, fish sauce and white wine (don't add salt/pepper - use soy to adjust the seasoning). Chuck in the lime juice as well.
Once the prawns have cooked through (very quick - don't cook too much or they'll be orrible), remove from the heat and stir in the creme fraiche to finish.
Serve with noodles and stir fried veggies (a mix of fennel, chicory and brocolli spears is a nice green, wintery mix).