Today we have large prawns, firm and soft –provided they don’t overcook– and fried squid rings. The sauce is prepared with coconut milk, rich as a 15% fat cream, which brings a distinctive flavor which marries well with red curry paste. This is very strong and you’ll have to apply the dose. After cooking, add the chopped fresh coriander for its fruity and tangy notes. Finally, there is quinoa gnocchi! The famous Italian pastry is prepared with mashed potato and flour, but I simply removed the potato in favor of quinoa, gluten-free and lipid-free seeds which are more lighter.
Ingredients: Red Curry Prawns In Coconut Milk
For 6 people:
- 14 ounces (400 g) of quinoa
- 1 cube of chicken stock
- 1 1/4 cups (120 g) of flour
- 18 prawns 21/25 caliber
- 11 ounces (300 g) of squid “hat”
- 1 onion
- 1 csp red curry paste
- 1 1/4 cup (30 cl) of coconut milk
- 2 tablespoons of soy sauce
- 1/2 cup (20 g) coriander leaf
- olive oil
- salt and pepper
Parmesan Garlic Spaghetti Squash
Cook the quinoa in twice its volume of water with the cube of chicken stock. About 10 to 15 minutes of cooking. Quinoa is cooked when the water has evaporated.
While still very hot, pour the flour over quinoa and stir with a spatula to form a ball of dough. Let the ball cool. In terms of lightly floured surface, roll out the hands of the tubes of 1/2 inch in diameter. Cut one inch (2-3 cm) sections to form the gnocchi. Set aside.
Shell the prawns entirely. Cut the back and remove the hose. Wipe in a paper towel. Wipe the rings of squid in a paper towel. Keep refrigerated.
Peel and chop onion. In a saucepan, cook onion and curry paste over low heat for 5 good minutes until the curry gets a pleasant smell. Add the coconut milk and boil for 10 minutes. Season with soy sauce. Remove from heat and strain through a sieve. Stir in chopped cilantro and keep warm.
Cook the gnocchi in boiling salted water until they float to the surface (few minutes). Drain and divide among plates.
Separately fry the prawns and squid for 5 minutes in a skillet over high heat with a drizzle of oil.
Pour the curry sauce on the gnocchi. Top with the prawns and squid. Garnish with some fresh coriander. Serve and enjoy!