Not the best photo in the world - I'll just have to make it again!This started life as Marie's Green Curry Chicken Salad but I sub'd it till it turned into this. I have made it many times since then and its always a hit
1 cup of mayonnaise
3 tbsp grated ginger
1 tbsp Thai red curry paste
Juice of 2 lemons
1 tsp ground cumin
½ tsp ground coriander
4 cups cooked tiger prawns
½ cup shredded coconut
½ cup sliced almonds
¼ cup chopped fresh coriander
6 spring onions, minced
Sea salt and freshly ground black pepper
1. Whisk the mayonnaise, ginger, curry paste, lime juice, cumin and ground coriander together in a small bowl.
2. Combine the prawns, coconut, almonds, chopped coriander and spring onions together in a large bowl. Add the spiced mayonnaise and season to taste with salt and pepper. Toss to coat the prawns well. Chill for several hours.
3. Serve on a bed of shredded lettuce leaves with a sprig of coriander to garnish.
Wow, Tulip, that looks wonderful. Definitely be trying that this summer, provided I can find the curry paste, that is!
ReplyDeleteLooks great! I love it when we can take a recipe and experiment with it and put our own stamp on it. That's what good cookery is all about! Me thinkg we will have to get together and sent Raquel a Brit care package! Ohh, by the way have you eaten all your "Garden" yet?
ReplyDeleteI bet that would be wonderful as a sandwich filling, too.
ReplyDelete