I am pretty sure this would also be amazing with minced chicken, though I am yet to try it...but I have no reason to think not...If you are struggling to source the Korean pepper flakes, use chilli flakes as opposed to cayenne pepper. This first appeared as part of my Currying Flavour cooking class, which just may get a re-run this winter...if I can squeeze it in! In the meantime, get this on your menu!!
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Need
- 1 large onion, halved
- 1 small green chilli (jalapeño)
- 3 cloves garlic
- 5 cm piece fresh ginger, peeled
- 2 Tablespoons Landsdale Curry Powder Recipe
- 1 Teaspoon gochugaru (Korean red pepper powder)
- 2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
- 70 Grams tomato paste
- 1 Tablespoon cornflour
- 900 Grams prawns, peeled and deveined
- 50 Grams liquid chicken stock
- Fresh Rice Noodles or purchased rice noodles Recipe
- Zest and juice 1 lemon
- Zest and juice 1 lime
- Fresh basil leaves
- Handfuls spring onions, sliced on the angle
- Chilli oil to serve
Do
- 1
Place onion, chilli, garlic, ginger, curry powder, red pepper powder and oil into Thermomix bowl and chop 4 sec/speed 7.
- 2
Scrape down sides of bowl and sauté 6 min/Varoma/speed 1.
- 3
Add tomato paste, cornflour and prawns and chop 3 sec/speed 5.
- 4
Cook 3 min/Varoma/speed 1.
- 5
Add chicken stock and simmer 8 min/100ºC/Reverse/speed 1/MC off.
- 6
Meanwhile soak rice noodles as per packet instructions.
- 7
Add to sauce and stir to combine using a spatula.
- 8
Add citrus zests and juice. Dress with basil leaves and spring onions. Drizzle with chilli oil to serve.
