Nom Nom Curry Recipe

WagammaCurry.txt

Wagamama Cheat Recipe

Raisukaree curry my cheat recipe

I'm extremely proud of this recipe. When Jon first tried it he classed it as a taste sensation and I'd have to agree.

I went to wagamamas about a year ago and ordered this curry. I was blown away by the flavour and new I had to try and recreate it myself. I tried to look up recipes for it, but could only find a couple, so I've adapted them and made them into this one.


 

There's looks like this ^^^



Mine looks like this ^^^

I think this would now be classed as one of my specialities as I've cooked it so many times.

Raisukaree Curry

The wagamama version uses chicken, although I believe they now also offer a prawn version.

I've only ever cooked it with prawns as I feel it tastes better and the prawns really take on the delicious flavour.

This recipe serves 2 and takes 15 minutes

Ingredients

-400g raw king prawns
-1 Pak Choi
-1 pack of Bean Sprouts
-1 pack of Sugar snap peas
-1 bell pepper (any colour)
-1 onion
-Spring onions for garish
-1 tin of coconut milk
-2 tbsp of Thai red curry paste (I've made my own once, but from the jar is just fine)
-2 tbsp of fish sauce 
-1 red chilli
-1 lime
-1 chicken stock cube
-1 small bund of fresh coriander
-2 small cups of rice

Instructions

Put 2 part water to 1 part rice in a pan with a tbsp of salt. Being to the boil then turn it down to low heat, place on a lid and simmer until cooked.

Whilst the rice is cooking slice your onion, chilli and bell pepper. Then begin cooking the curry.

Put your wok on a high heat and add the curry paste, stir lightly until it gives off lots of aromaos- about 2 minutes.

Put the onion, chilli, peppers, prawns into the wok and stir fry until the prawns have turned fully pink.

Pour in the coconut milk and lower the heat.

Add the fish sauce and crumble in the chicken stock cube.

Cook on low for 5 minutes then tear up the coriander and add it to the wok along with the Pak Choi, bean sprouts and sugar snap peas.

Squeeze over half the lime into the liquid and cook for another 5 minutes.

Time to serve.

You don't need to do this step, but I like to put half the rice into a tea cup then tip it onto the middle of the plate. Do this on both plates.

Then ladle the curry around the rice and garnish with a 1/4 of the lime, spring onions and a sprinkle of coriander.

This recipe is so easy to cook for a dinner in the week and so tasty I'm sure you're going to love it.

You can increase the heat by adding extra sliced chilli on the plate for garish it's down to your preference.