Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Seafood and Fish => Topic started by: pennywise on November 02, 2010, 02:25:42 am
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Name of Recipe: Prawn curry Thai-style
Number of People: 2
Ingredients:
1 small onion, peeled and halved
2 garlic cloves, peeled
2 small red chillis, stalks removed
30 g vegetable oil
1 heaped teaspoon curry powder
1 heaped teaspoon Tom Yum paste
2 teaspoons oyster sauce
150 g coconut milk
1 small red capsicum, chopped into bite sized pieces
1 broccoli floret, chopped into bite sized pieces
3 stalks of spring onion, chopped
10 large prawns, peeled and deveined
Preparation:
1. Chop onion, chillis and garlic for 2-3 seconds on Speed 7.
2. Add oil, curry powder and Tom Yum paste. Cook for 3 min on Speed 1 at 100 ◦C.
3. Add oyster sauce, coconut milk and vegetables. Cook for 3 min at :-: Speed ^^ at 100 ◦C.
4. Add spring onions and prawns. Cook for 2-3 min at :-: Speed ^^ at 100 ◦C or until prawns are just cooked.
5. Serve hot with jasmine rice.
Members' comments
Katya - I made this tonight and it was delicious. For those who don't like chili heat, this does pack a bit of a punch, but it was just as we like it. I think it would work equally well with chicken. Incredibly quick and easy to make (took the same amount of time as the rice in the rice cooker). I did have to cook step 3 for a bit longer but that's probably because the ingredients are so much colder here. The only change I made was to add the juice of a lime at the end which enhanced the flavour even more.Thanks so much for posting this recipe - it will become a regular from now on.
Lilli33 - Yes,this was delicious. I think as a first cooking with it after my first uses today of a few different sorbets, I did ok... However I didn't steam the fish as hubby wanted me to do it inside. Hence we had mashed fish. Lol. The flavour was lovely tho, and just the sort of Thai flavoring I was after. I squeezed half a lemon in after I finished. This definitely heightened the flavour, but then I love a bit of tang! TBH, I've never ever cooked a fish curry per se before anyway, so was happy as a first attempt. I think if I could steam the fish in its cubes to keep its integrity and just add it at the end, that would have been great!
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Pennywise , looks good. Love how you highlite the TMX instructions. Thanks.
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Yummy. This sounds delicious. I'm adding it to my make pile. Thanks.
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You're welcome. I hope you like it. I made it last night and when I had the leftovers today at work, my colleagues were commenting on how heavenly it smelled. ;)
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Thanks for posting Pennywise , this was so delicious I have made it a couple of times in the last 2 weeks - definitely enjoyed by all. :) :)
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Yum must try this soon thank you
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Is Tom Yum paste available from the supermarket?
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Sure is Yvette - our local IGA has a great asian food section so I picked it up there, but have seen it at the larger chains also. Cheers :)
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Thanks Robyn
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I made this tonight and it was delicious. For those who don't like chili heat, this does pack a bit of a punch, but it was just as we like it. I think it would work equally well with chicken
Incredibly quick and easy to make (took the same amount of time as the rice in the rice cooker). I did have to cook step 3 for a bit longer but that's probably because the ingredients are so much colder here :)
The only change I made was to add the juice of a lime at the end which enhanced the flavour even more.
Thanks so much for posting this recipe - it will become a regular from now on.
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Ok am going to try this one tonight (first night with my new TC) using snapper steaks diced. I might see if I can work out the steamer and it can steam while the other is cooking??? Will let you know how I get on... Wish me luck ;)
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Thanks for bumping this recipe. Went looking for a recipe for the paste and found this (http://tenina.com/2011/06/tom-yummy-2/).
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Thanks for bumping this - I've just seen my comment and can't even remember cooking it. Must try it again ;D ;D
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Yes,this was delicious. I think as a first cooking with it after my first uses today of a few different sorbets, I did ok... However I didn't steam the fish as hubby wanted me to do it inside. Hence we had mashed fish. Lol.
The Flavour was lovely tho, and just the sort of Thai flavoring I was after. I squeezed half a lemon in after I finished. This definitely heightened the Flavour, but then I love a bit of tang! TBH, I've never ever cooked a fish curry per se before anyway, so was happy as a first attempt. I think if I could steam the fish in its cubes to keep its integrity and just add it at the end, that would have been great!
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Lilli, you would need the highest temperature (varoma on the TMX, don't know what it is called on the TC) to steam the fish in the steaming basket and as the sauce is cooked at 100o, you would have to steam the fish separately and keep it warm whilst making the sauce or cook the sauce first and keep that warm whilst you steam the fish.
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An ha.great thanks for the tip... That's why I didn't end up doing it,caused didn't really know what I was doing. Lol. But it seemed logical to me that cooking the fish apart for the sauce would make sense. Now I know it needs to be done separately. For that matter I could almost even do it after as it wouldn't take long and e rest is just sauce and a bit of vege.
So question, could you steam the veges and the fish together... Im guessing fish on the top and veges underneath? ;)
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Yes Lilli but depending on how thick your fish is, the vegies may take longer so you could just add the fish later.
Just check out some of the fresh fish recipes on the forum for steaming times to give you some idea. For small salmon fillets of 125g, I only steam them for 8 minutes on varoma temp using 600mls of boiling water in the bowl but one of the recipes from MWOC which uses codfish, the potatoes are put in the basket (4cm dice), zucchini goes in the varoma dish (.5cm slices) and thick codfish fillets go on the tray and it is cooked for 25 minutes with 700mls tap water in the bowl. Everything is kept warm whilst the citrus butter is made in the bowl. Fish cooking takes a bit of practise to get right, you don't want it steamed to death. Each time you do a fish dish make sure you write your times down if they differ from the recipe - it takes the guesswork out of it for next time.
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Ah huh... Yes I must remember to write it down and tweak it depending on results. Thanks for the advise.