Thai Chicken Broth and Prawn, Coconut Curry

Christmas 2009 I received three GoodFood BBC cookbooks, from my step-daughters, what could be more perfect? These next two recipes came out of them. It was time to spice things up a bit - besides I had to try out my new books..... They are really nice books, the recipes are easy to understand and they have lovely colour pictures for each recipe. http://www.amazon.co.uk/s/ref=nb_sb_ss_i_2_4?url=search-alias%3Dstripbooks&field-keywords=good+food&sprefix=good%2Cstripbooks%2C243, if you are interested in buying any.



Thai Chicken Broth

1 litre hot chicken stock
1 tbsp Thai curry paste
1 tbsp fish sauce
2 tsp sugar
Zest and juice of 1 lime
100g mushrooms, sliced
Bunch of scallions, whites and greens separated
200g cooked chicken

 1.      Put your stock into a large saucepan, stir in the curry paste, fish sauce, most of the zest and the lime juice. Bring to a boil, and add the mushrooms and the white bits of the scallions, put a lid on and simmer for a couple of minutes.

2.      Stir in the chicken and the green bits of the scallions, gently heat through.

Prawn Curry With Coconut

 4 tsp olive oil

1 tsp mustard seeds
1 small onion
1 garlic clove
¼ tsp of ground turmeric, mild chilli powder
½ tsp ground coriander
2 bay leaves
10 raw king prawns, peeled
200 ml coconut cream
1/2 lime
150 ml water

1. Heat your oil in a skillet, and tip in the mustard seeds, if you haven’t done this before they will pop, which is what you want to happen, add the onion and fry until it’s golden. Then add the garlic and fry for about a minute. Next put in your spices, stir cooking for a few seconds and then add the bay leaf.
2. Next pour in your water, you’ll want to bring it to a boil, for about a minute. Lower the heat, add the prawns and simmer for a few minutes until the prawns are cooked.
3. When the prawns are cooked add the coconut cream, heat the curry through, add a squeeze of lime juice, season and serve with rice.