noredmeat.com

We have a tiny cupboard for storage in our kitchen so we have to store a lot of jars and cans in the fridge.  Lately I have been trying new recipes from my collection of magazines I’ve recently received in the mail (Thanks Daz & Gill) so I’ve been buying ingredients for recipes as needed. As a result I never seem to use any of the stuff we already have, which increased exponentially after the good food and wine show.

So I decided to make things interesting and have a bit of “Masterchef’ inspired fun and try to make meals based on the ingredients we already have in our fridge or pantry (tiny cupboard).

My red curry prawns and vege’s is what I ‘plated up’ tonight.

Red curry prawns and vege’s

• Frozen prawns , defrosted in microwave for 4 mins
• 1 zucchini
• 2 handfuls of green beans
• 4 button mushrooms
• 1 yellow capsicum
• 2 Tablespoons red curry paste
• 1 tablespoon Rice Bran Oil
• 1 375g can Carnation light and creamy Coconut flavoured evaporated milk
• olive oil spray
• 2 chilii’s
• 1 Family size packet of Sun Rice Basmati rice  2 ½ minutes microwave (Jasmine rice would probably have been better but there isn’t any in the cupboard)

 Method

1.  Cut up vege’s and chilli whilst defrosting prawns in microwave
2.  Heat oil and 1 tablespoon of oil in a frypan for 1 minute. Add prawns and cook for approx 2 minutes until just cooked through.
3.  Spray another larger frypan with olive oil spray and add 1 tablespoon red curry paste. Heat for 1 minute then add vege’s.  Stir-fry for a few minutes then add can of coconut milk and chilli’s. Add prawns and mix.
4. Meanwhile cook rice in microwave for 2.5 minutes
5. Plate up

We finished the meal off with a sago dessert. So yum!

1. Locky”s chicken curry with spinach sauce from Fruitman Sam
2. Chilli prawn dumplings
3. Chocolate and Caramel slice