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Nature’s Bubbles and Simple Thai

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I’m a road tripper by nature, and I often seek ways to have an adventure and call it so, even when it’s something like walking on a track to a waterfall 10 minutes from the parking lot.

I will say I’ve had an adventure.

This weekend was meant to be a girl’s sleepover at my friend Alli’s place. We were meant to visit teenage traditions of eating more junk food then one should, wearing pajamas constantly and watching movies while not working off said junk food.

Instead, I suggested we go for a drive, three hours south to a place called Rotorua. Now, if you have been to New Zealand the chance that you’ve been to Rotorua is 90%, particularly if you touched foot in the North Island.

We enjoyed a geyser and a wander through a thermal park.

Wai-O-Tapu, Rotorua

Differing Colors

Thermal Green Lake

Next my mission to find a secret thermal pool to lay down in nature’s spa failed with me ending twirled up in a blackberry bush.

Once free of this, we enjoyed lunch before sauntering through the Redwood forest.

Redwood Forest

Alli Taking a Break After Our Adventuring

A lovely Saturday indeed!

Now, I made this for dinner on Sunday and despite the recipe actually coming from the BBC, it really is full of Thai flavors, in what is my first actual foray into Thai cuisine here.

Easy Thai Prawn Curry
Adapted from BBC Good Food
Serves 4 

Ingredients:
1 onion, finely chopped
1 tsp ginger, finely chopped
2 tsp red curry paste
400g chopped tomatoes
100ml coconut milk
0.8 pound/400g raw prawns, de-veined and shelled
2 cups rice
1 tablespoon coconut oil
Handful of cilantro, finely chopped
Cilantro to serve

Directions:
Place the onion and ginger in a saucepan with some oil on medium heat. Sauté until soft, about 1 minute.

Add the red curry paste and stir through. Add the tomatoes and coconut milk and simmer for 5 minutes.

Meanwhile, place the rice in a medium saucepan and cook as normal, until fluffy. When cooked through, add the coconut oil and stir to combine it.

When the sauce has simmer for 5 minutes, add in the prawns and cook with the lid slightly ajar for 5 minutes.

Add the finely chopped cilantro to the saucepan with one minute left to cook, stirring to combine.

Serve the coconut rice and the prawns, adding more cilantro to garnish.

Serve immediately.

Easy Thai Prawn Curry

Serving Size: 4

Easy Thai Prawn Curry

Ingredients

  • 1 onion, finely chopped
  • 1 tsp ginger, finely chopped
  • 2 tsp red curry paste
  • 400g chopped tomatoes
  • 100ml coconut milk
  • 0.8 pound/400g raw prawns, de-veined and shelled
  • 2 cups rice
  • 1 tablespoon coconut oil
  • Handful of cilantro, finely chopped
  • Cilantro to serve

Instructions

  • Place the onion and ginger in a saucepan with some oil on medium heat. Sauté until soft, about 1 minute.
  • Add the red curry paste and stir through. Add the tomatoes and coconut milk and simmer for 5 minutes.
  • Meanwhile, place the rice in a medium saucepan and cook as normal, until fluffy. When cooked through, add the coconut oil and stir to combine it.
  • When the sauce has simmer for 5 minutes, add in the prawns and cook with the lid slightly ajar for 5 minutes.
  • Add the finely chopped cilantro to the saucepan with one minute left to cook, stirring to combine.
  • Serve the coconut rice and the prawns, adding more cilantro to garnish.
  • Serve immediately.
  • Notes

    Adapted from BBC Good Food

    http://roamingtaste.com/natures-bubbles-and-simple-thai/

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