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 ninety percent probability, particularly if you touched foot in the North Island.
We enjoyed a geyser and a wander through a thermal park. 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 which is perhaps my favorite place in the city, and only five minutes drive from the main street…tucked down a nondescript road that leads to a couple of the many lakes that also call home in this perfect spot.
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. The flavors in the red curry paste make this dish and it comes together in fifteen minutes.
Note: Images were updated in early 2018.
Easy Thai Prawn Curry
Adapted from BBC Good Food
1 onion, finely chopped
1 teaspoon ginger, finely chopped
2 teaspoons red curry paste
400 grams/8.9 ounces chopped tomatoes
100 milliliters coconut milk
400 grams/3/4 pound raw prawns, shelled and deveined
1 1/2 cups rice
1 tablespoon coconut oil
Handful of cilantro, finely chopped
Cilantro to serve
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 (the best trick I have is to boil water and add, cooking on medium-heat, covered), until fluffy. When cooked through, add the coconut oil and stir to combine it.
When the sauce has simmered for 5 minutes, add in the prawns and cook with the lid slightly ajar for a further 5 minutes.
Add the finely chopped cilantro to the saucepan with one minute left to cook, stirring to combine.
Serve the coconut rice and spoon the prawns sauce on top, adding more cilantro to garnish.