Curry Night!

Tonight we are having curry for dinner, it's not often I do curry as we aren't big curry fans, so it's a Korma for Mr TK (with meat obviously) and for me a Thai prawn curry....yummy!

THAI PRAWN CURRY

1 tbsp vegetable oil
1 onion , chopped
1 small courgette, chopped
1 tsp fresh root ginger
1-2 tsp Thai red curry paste
400g chopped tomatoes - I prefer to skin mine first
50g coconut milk
400g frozen prawns

Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Add the chopped courgette and cook for 2 mins. Pour over the chopped tomatoes and coconut milk. Bring to the boil, then leave to simmer for 5 mins.

Tip in the prawns, then cook for 10 mins more, depending on how large they are. Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.

TURKEY KORMA

I had a turkey thigh in the freezer which needed using up, so decided to make a curry with it for Mr TK.  After defrosting the turkey, I cooked it first in the oven to make it easier to add to the curry.  But you can also use a piece of turkey breast, just follow the recipe and fry it.

2 tbsps veg oil
500g diced turkey meat
1 red onion, thinly sliced
1 red pepper, thinly sliced
1 courgette, sliced and chopped
2 garlic cloves
2 tbsps of korma curry paste
1/2 tsp of chilli paste or powder
230g chopped tomatoes - I skinned mine first
tin of coconut milk
salt and pepper
coriander, chopped (opt)
stock if required

Heat the oil in the pan, fry the turkey until lightly golden and set aside. 

Add the onion and fry for 5 mins until softened.  Add the red pepper, courgettes and garlic, stirring occasionally.

Stir in the curry paste and chilli, add the tomatoes and bring to a slow simmer for 10 mins.  Stir in the coconut milk and simmer for 10 mins.  If you need to add more liquid, add some stock to make more of a sauce.  Sprinkle with coriander and serve with rice. 

Bon Appetit!