green asparagus prawn curry, & yellow chicken kumara curry

each serves 4

Happy Wednesday! For your hump-day pleasure (hmm sounds a bit dodgy…) today I have two quick spring curries – the first a non-traditional green curry with bright spring asparagus, plump prawns, chilli and fresh lime and the second a warm, earthy yellow curry with juicy chicken, sweet kumara, ginger and lemongrass. Both are super-easy to make, so perfect for a work-night dinner, but if you make both and add a few flatbreads on the side they’re also a great alternative to a Friday night takeaway to share with friends – and so much more flash cos you made them yourself!

Lordy lordy what a few weeks it has been! Having gotten back from darling Hoob’s 21st in Welly it was all go getting work done while prepping to do the catering around my gorgeous nephew’s wedding in Taupo over the long weekend. The now Ted and Maddi Phillips had the most incredible day in an idyllic setting at Poronui  – it was seriously perfect from start to finish – the weather, the dresses and suits, the location, the music, food, guests, and the vibe…amazing! It was such a privilege to be part of the occasion, surrounded by family and new friends. I hustled in the kitchen all weekend whipping up a rehearsal dinner, wedding day breakfast and day-after brunch using many of the recipes from the blog and book (back in stock now!) including bircher muesli, carrot loaves, fennel, leek and salmon tart, slow roast lamb, fennel and new potato salad, lemon tart and a few fab new recipes (secret squirrel) from the new book which I am working on now. But come time for the wedding I was glammed up, drink in hand ready to celebrate the day and party with my lovelies Pog and Hoob. We danced our arses off the entire night – God it was such unbelievable fun. Any waaaay after a long drive home on Monday it’s now back to reality with a thump – haha – in fact must get up right now, what am I doing…it’s shoot day!!!??? Don’t forget if you want to see little behind-the-scenes sneak peeks of what I get up to, to follow on instagram and keep an eye on my insta-stories here. See you soon!

 

green prawn & asparagus curry

1 tablespoon oil
1 onion, thinly sliced
1 tablespoon grated ginger
¼ cup green curry paste
425ml light coconut milk
2 tablespoons brown sugar
2 tablespoons fish sauce
2 double kaffir lime leaves
400g raw praw cutlets
6 stalks asparagus, trimmed and halved
1 cup snow or sugar snap peas
½ cup peas
1 red chilli, finely sliced
2 limes, halved
Noodles or rice to serve

Heat the oil in a heavy based pot or large deep frying pan and add the onion. Cook over a medium heat for 5 minutes then add the ginger and curry paste. Cook stirring for 2 minutes then add the coconut milk, sugar and fish sauce. Bring to a simmer. Add the prawns and simmer over a medium heat for 4 minutes then add the asparagus, snow peas and peas and cook a further 3-4 minutes. Serve on noodles or rice topped with a sprinkling of chopped chilli and a squeeze of fresh lime.

yellow chicken & kumara curry

600g chicken, thighs
1 tablespoon oil
1 onion, sliced into wedges
1 tablespoon grated ginger
2 cloves garlic, crushed
¼ cup yellow curry paste
425ml coconut milk
1/3 cup water
2 tablespoons brown sugar
2 tablespoons fish sauce
1 stalk lemongrass
2 small kumara, peeled and sliced
1/4 cup fried shallots
¼ cup picked coriander leaves
Noodles or rice to serve

Trim excess fat from the chicken thighs and cut each thigh into three pieces. Heat the oil in a heavy based pot and add the onion. Cook over a medium heat for 5 minutes then add the ginger, garlic and curry paste. Cook stirring for 2 minutes then add the coconut milk, water, sugar and fish sauce. Bring to a simmer. Bang the lemon grass with the end of a rolling pin and add to the curry with the trimmed chicken and sliced kumara. Simmer over a medium heat, covered for 15 minutes until the chicken and kumara are cooked through. Serve on noodles or rice topped with coriander and a sprinkling of fried shallots.

10 comments

  1. I’m making the yellow chicken and kumera curry tonight. Do I need to brownnthe chicken first ?

      1. Thanks Sarah, it was delicious.
        Tonight I’m doing the prawns and asparagus. Love your simple but so tasty recipes

      1. Hi Sarah, the prawn and asparagus curry was absolutely delicious and very easy to make. There are a couple of wee minor typos in the recipe, prawn and asparagus. Also the amount of water required was not listed so I used the same amount stated in the Kumara and chicken curry recipe. Thanks for another delicious recipes. Bev 🙂

        1. Thanks so much Bev – and I’ll attend to those typos and the omission straight away! 🙂

  2. Hello,

    Is it extremely necessary to use the 2 double kaffir lime leaves? I’m not familiar with these and may not be able to find them. Will it effect the taste drastically? Thanks for your response. The dish looks delicious and I can’t wait to try!

    1. Hi Edward – good question 🙂 You can substitute the kaffir leaves with the finely grated zest of 1 lime, then make sure you squeeze over a little lime juice just before serving – half to 1 teaspoon per serving is all you need.

Leave a Reply

Your email address will not be published.