Thai Crab Curry

Ingredients
2 Tablespoons Thai Red Curry Paste
6 Tablespoons Coconut Milk
12 Crab Claws
2 Tablespoons Sugar
65g Canned Bamboo Shoots (drained)
150ml Thai Fish Stock (vegetable or chicken will do just as well)
1 Lime Leaf (if you can get hold of one)
1 Teaspoon Salt
A Splash of Oil
1/2 a Red Chilli (de seeded and finely sliced) and Coriander Leaves (roughly chopped) to garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan

The Good Bit

1. Heat the oil in your frying pan then add the paste (unless your jar/packet of paste says that no oil is required) then melt the paste for 30 seconds, next add the rest of the ingredients, bring to the boil and simmer for 10 minutes, if the curry becomes to thick just add more stock)
2. Pour out into a serving bowl and garnish with coriander leaves and slices of chilli
   

Serves 4

Thai Red Curry and Prawn Pasta

Ingredients
500g Frozen Prawns
1 Teaspoon Thai Red Curry Paste
4 Cloves Garlic (finely chopped)
2 Large Tomatoes (skinned and de seeded)
180ml White Wine
1 Lime (juiced and zested)
2 Tablespoons Fresh Coriander (roughly chopped)
180g Pasta (whatever takes your fancy, shells/bows, spaghetti
Salt and Pepper to Serve
Lime Wedges to Serve
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan (2/3rds full with boiling salted water)
1 Bowl
1 Large Frying Pan
1 Zester
1 Wooden Spoon

The Good Bit

1. Cover the prawns in the curry paste and leave to marinate over night in a bowl.
2. Heat the oil in the frying pan and cook the garlic until it just begins to colour, then add the tomatoes, wine zest and juice of the lime, bring this to the boil and then reduce until you have a gentle simmer, allow to simmer for about 8 minutes, then add the prawns.
   
3. Start Your pasta and cook according to packet instructions (depending on type of pasta, 8-15 minutes), when this is ready (the pasta should break easily when pushed against the side of a pan with a wooden spoon) drain the pan then tip the pasta into the frying pan and mix well, drop in the coriander, season and serve (i avoid spaghetti as it is not as easy to get out of the pan as shells/bows and twists are)
   

Serves 4

Thai Vegetables With Couscous

Ingredients
1 Onion
650g Mixed Vegetables (get these from the freezer section in your local shop or make your own, carrot, green beans, celery, broccoli that sort of thing, Cut to bite size strips)
2-3 Teaspoons of Thai Red Curry Paste.
300 ml Vegetable Stock
250g Couscous
350ml Water or Vegetable Stock (boiling)
1/2 400g Can Coconut Milk
50g Chopped Peanuts
A Splash Of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Mixing Bowl
1 Spoon

The Good Bit

1. Heat the oil in the frying pan and cook the onion until soft, 3-4 minutes, if you are using carrots fry them for 2 minutes before adding any other vegetables, add the rest of the vegetables and cook for 3 minutes.
2. Pour in the the first lot of vegetable stock and mix in the curry paste, cover and simmer for 10 minutes until all the vegetables are soft and tender.
3. Meanwhile in the bowl, place the couscous and add the second lot of stock or boiling water, allow this to stand for 5 minutes, fluffing it up 2-3 times with a fork.
4. When the vegetables are ready, pour in the coconut milk, heat through, serve on a bed of the couscous and sprinkle over the nuts.
   

Serves 4

Thai Red or Green Curry

Ingredients
4 Chicken Breasts (chopped into chunks)
1 Jar/Sachet Thai Red/Green Curry Paste (red is hotter, i'll be showing how to make your own at a latter date)
1 400g Can Coconut Milk
1 130g Can of Sweetcorn (drained)
250g Rice (anything but pudding)
A Splash of Olive Oil

Equipment
1 Sharp Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan
a Spatula
1 Wooden Spoon
1 Colander

The Good Bit

1. Heat the oil in your frying pan and fill the large pan 2/3rds full with water, add salt and bring that to the boil.
2. Fry the chicken until it begins to brown on all sides, add the given amount of Thai green or red curry paste (usually 2-3 tablespoons, check the packet) and stir very well, then add the coconut milk and sweetcorn and brink to a low simmer, stirring occasionally.
3. Add the rice to the water and cook according to packet instructions (10-15 minutes), when you think the rice is done TRY it, if it's still a little hard cook a little longer. Pour the rice into a colander and rinse with a kettle full of boiling water.
4. Once the rice is done, serve in a ring on 4 plates and spoon in the red or green curry.

Serves 4