Dangerously Daydreaming

"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence

Tasty Tuesdays: Thai Green Curry with Prawns

A bit of curry deliciousness coming your way on this lovely Tuesday!  Curries have become one of my go-to meals lately, in fact, I made this last night for J.  They’re pretty easy, and a great way to use up all of those veggies before they go bad.  Plus curry is so versatile: it’s gluten-free (hallelujah!) and can be made with your choice of meat or vegetarian options.  So let’s get started!

What you need:

  • 1 c. brown rice
  • 1 can coconut oil
  • Thai green curry paste (to taste)
  • 1 lbs prawns – shelled (I used spot prawns, so so yum…)
  • 1/2 red bell pepper – chopped
  • 1/2 sweet yellow onion – chopped
  • 1 roma tomato – diced
  • 6 crimini mushrooms – sliced
  • 3 gloves garlic – pressed
  • 1/2 head kale
  • 1 tbsp coconut oil – divided
  • 1/2 tbsp curry powder
  • 1/2 tbsp tumeric
  • 1/2 tbsp chili powder
  • sea salt

You can substitute any of the veggies listed for something you already have.  Broccoli, cauliflower, asparagus, carrots, bamboo shoots, even pineapple are all super tasty with curry.  The only nonnegotiables here are the onions and garlic.

What you do:

Start cooking your rice according to package instructions.  Add 1/2 tbsp of coconut oil and a few shakes of sea salt to the boiling water.

In a sauce pan on medium heat, spoon out the creamy part of the coconut oil.  Add the curry paste (to taste, I like a stronger curry flavor so I use a lot), onion, bell pepper, garlic and tomato and cook until tender.  Add the rest of the coconut milk (the watery part at the bottom of the can), the prawns, and mushrooms.  Cook until the prawns are a rosy pink/orange.  Add your spices and mix in well.  Tear up the kale and add it to the pan.  When the kale has wilted, remove pan from heat.

Serve over brown rice and enjoy!


5 comments on “Tasty Tuesdays: Thai Green Curry with Prawns

  1. thingsmybellylikes
    May 22, 2012

    love, love, LOVE thai green curry (though I’m not sure my version is anything like an authentic thai). They are so delicious. In fact, you have inspired me. I gotta make this soon. Thanks!

    • Audrey
      May 25, 2012

      Mine’s not authentic either, I tend to do a lot of fusion food. But hey, if it’s delicious that’s what matters most, right!? 🙂 Let me know how it turns out for you!

  2. ethelthedean
    May 22, 2012

    Um, YES. This looks absolutely deelish and combines two of my absolute favourites – green curry and prawns. I cannot wait to make this!

    • Audrey
      May 25, 2012

      You do seafood, right? I was thinking of you when I started writing the recipe out and hoped it might be something you could eat. 🙂

  3. PushDumpFatButton
    May 27, 2012

    Reblogged this on Push Dump Fat Button.

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This entry was posted on May 22, 2012 by in Food, Health, Recipes and tagged , , , , , , , , , , , .
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