Jungle curry
The best of both worlds in a Thai Curry - prawns AND steak! We add coconut milk to our version of Jungle Curry, using red curry paste as a base for a rich indulgent flavour.
Keywords
- Blue Dragon
- Asian cooking
- Asian products
- Chinese recipes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bluedragon.co.uk.
Ingredients
- 1 tbsp. (or to taste) vegetable oil, for frying
- 1 x 50g Blue Dragon Thai Red Paste Pot
- 400ml Blue Dragon Coconut Milk
- 3 shallots, finely chopped
- 50g mangetout
- 2 baby aubergines, quartered
- 6 king prawns, raw
- 150g fillet steak, cut into thin slices
- 1 red chilli, finely sliced (optional)
- Handful Thai basil (optional)
- Thai basil (optional) Blue Dragon Coconut Cream, optional
- Some jasmine rice, to accompany
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