If you’ve been following us on Instagram, you’ll no doubt know that we recently received an exciting package in the post from Mr and Mrs B’s Hot Sauces (check out the review here) and we’re not joking when we say that these condiments really are seriously buzzin!
But we didn’t let the heat of these tasty sauces put us off creating one of Mr and Mrs B’s delicious coconut curry recipes. We found that the Cheeky Chick cooking sauce contained just enough spice to give our curry a fiery kick, while the zingy lime juice and mild coconut milk brought some fantastic thai flavours to the dish.
1 Onion, sliced
1 inch fresh root ginger, grated
2 gloves crushed garlic
1 tbsp Coconut oil
1 tbsp ground coriander
200ml chopped tomatoes
200g Coconut milk/cream
75g Cheeky Chick sauce
200g raw peeled prawns
Handful fresh chopped coriander
Juice of 1 lime
- Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
- Return to the pan with 150ml water, the cheeky chick sauce and pepper and simmer for 10 mins.
- Stir in the prawns and cook for a few mins more until they turn pink – take care not to overcook them or they’ll become tough. Add the fresh coriander, then season to taste with salt, pepper and lime juice just before serving. If you dare, you may want to add some more Cheeky Chick too!
If you enjoy thai curries you’ll really like this recipe. The flavours are perfectly balanced and we think that it would work just as nicely with some meaty fish, such as cod, monkfish or sea bass.