|Sat Fat 9.5g|
Pop the potatoes into a pan of boiling water and cook for 5 minutes and drain.
For the curry paste place all the ingredients into a food processor and pulse until smooth. You may need to scrape down the side a couple of times until blended and smooth.
In a dry frying pan add the curry paste and cook for 3-4 minutes with the potatoes until you have a wonderful aroma in the air. Pour in the coconut milk, vegetable stock and soy sauce.
Bring to a simmer and pop in the fish, but not the prawns and cook for about 3 minutes. Then add the prawns, sugar snaps, pak choi and coriander. Continue simmering for 5 minutes. Mix the cornflour with some of the sauce in a small bowl then stir into the pan to thicken slightly and serve.
3 large shallots, peeled
2 red chillies, de-seeded
2 lemon grass stalks, chopped
2 garlic cloves
2cm piece of fresh ginger, peeled
2tbsp ground nut oil
300g Rooster or Maris Piper potatoes, peeled and cubed
16 peeled raw king prawns
300g cod, cut into 3cm pieces
250g salmon, cut into 3cm pieces
1 can of coconut milk
200ml vegetable stock
1tbsp soy sauce
200g sugar snap peas, halved
2 pak choi, chopped
1tbsp fresh coriander
1 tsp cornflour
This recipe for the popular French dish chicken chasseur served with mash potato is amazingly flavoursome and makes a great dish for a dinner party!
Sweet and Spicy Lamb & Potato Filled Squash
This hearty dish combines warming, exotic spices with more traditional ingredients - lamb and squash. Easy to create, but so delicious - why not give it a try?
Really simple to make, and the combination of juices from the pork and the fresh lemon really pack flavour!
Baked fish and potatoes in parchment - a healthy way of cooking by steaming the fish from the inside - locks in all the flavours too.