A Thai and South African infusion! This is not a typical potjie recipe in that it is relatively quick to prepare and cook, so defies the usual kuier-ing that takes place round a potjie. That’s not to say you can’t still relax and enjoy the time with your mates!
Tender chicken and succulent prawns are bathed in a fragrant coconut curry sauce, infused with a touch of brown sugar for a hint of sweetness. Aromatic vegetables add pops of colour and texture, creating a hearty and satisfying Thai Prawn Curry Potjie that’s perfect for a cosy meal shared with friends and family.
30 – 50 ml vegetable oil
1 pack chicken thighs
1 pack Food Lover’s Signature Vannamei Prawns, defrosted
15 – 20 ml Thai Red Curry Paste
250 ml chicken stock
15 ml brown sugar
15 ml fish sauce
1 can Food Lover’s Coconut Milk
500 ml cut-up assorted vegetables (sugar snap peas, carrots, peppers, frozen peas, mini-corn, etc)
Heat oil in potjie.
Add chicken thighs and cook for about 15 minutes, turning regularly so they don’t burn.
Add curry paste; fry for a couple of minutes until fragrant.
Add chicken stock and bring to a simmer until chicken is cooked through, about 30 minutes.
Add vegetables, prawns and coconut milk; allow to cook until vegetables are tender and prawns cooked through, about 10 minutes depending on heat of your coals.
Stir in brown sugar and fish sauce until well blended. If you want a more saucy dish, you can add more coconut milk. If you want more heat, add a sprinkle of freshly sliced red chilli. Serve immediately.
Chicken Options:
Curry Paste Power:
Serving Suggestions:
