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THAI INSPIRED CRAYFISH CURRY
Crayfish curry to warm the soul Ingredients
- 1 tin coconut cream
- 2 cloves garlic, crushed
- 2cm fresh root ginger, peeled and sliced
- 1 red chilli - leave whole for a mild curry and split in half for a stronger curry, leave the seeds in for a much stronger curry
- 2 crayfish tails, steamed and cut into bit size chunks
- 1 tin whole baby corn - or fresh of course
- 1 punnet sugar snap peas
Directions
- Heat the coconut cream in a thick bottomed pot
- When simmering add the ginger, garlic, lemongrass and the chilli and allow to infuse.
- Add the corn and when the corn is hot, add the peas and the crayfish tails and heat.
- As soon as everything is hot, serve on a bed of Jasmine rice.
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