Thai Style Prawn Porridge

Thai Style Prawn Porridge

This is a bit of a thrown together dish but dead tasty. Not authentic Thai, more inspired by Thai flavours.

Ingredients

300g King prawns (shelled and pre cooked)
2 bok choi, roughly chopped
a sliced red pepper
2 cloves of garlic (crushed)
1cm root ginger (sliced finely)
small piece of dried galangal
a birds eye chillie
one tin of coconut milk
150g cous-cous
Chopped corriander

Method

Heat some groundnut oil in a frying pan and add the garlic, ginger, galangal and chillie for one minute. Keep the chillie whole rather than chopped.
Add the pepper and bok choi for a further minute then add the tin of coconut milk.
After 3 minutes add the cous-cous - this is definitely not Thai style but makes the porridge texture.
After five minutes add the prawns then serve and sprinkle with chopped corriander.

Thai Tuna Stir Fry with Coconut Milk

Thai Tuna Stir Fry with Coconut Milk

1/2 an inch of fresh ginger
1/2 a star anis
1/4 tsp astofedia
2 birds eye chillies
1 clove of garlic
1/4 tsp black pepper
1 tin of light coconut milk
250g fresh beansprouts
2 bok choi
2 kafir lime leaves
6 shitake mushrooms
6 button mushrooms
chopped coriander
2 Fresh Tuna steaks
250g wild rice

Grind the ginger, star anis, half the chili, black pepper, astofedia and garlic in a mortar and pestle.

Add to a hot wok with a dash of groundnut oil heated until just short of smoking. Fry for a minute and the add the beansprouts.

Stir fry for 3 minutes and add the kafir lime leaves, add the two types of mushrooms (sliced). After a minute add the bok choi (chopped)and the rest of the chili.

Add the coconut milk and heat until boiling. Then add the tuna (cut into strips)for 3 minutes.

Add half the chopped coriander.

Serve on the wild rice and sprinkle with the rest of the corriander