Today we have large prawns, firm and soft –provided they don’t overcook– and fried squid rings. The sauce is prepared with coconut milk, which is rich in fat at 15%, lending a distinctive flavor that pairs 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.Photo credit: © Eatwell101.com
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For 6 people:
Ingredients: Red Curry Prawns In Coconut Milk
- 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
Directions
1. 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.
2. While still very hot, pour the flour over the quinoa and stir with a spatula to form a dough ball. Let the ball cool. On a lightly floured surface, roll out the ends of the tubes to 1/2-inch in diameter. Cut one-inch (2-3 cm) sections to form the gnocchi. Set aside.
3. Shell the prawns entirely. Cut the back and remove the hose. Wipe with a paper towel. Wipe the rings of squid with a paper towel. Keep refrigerated.
4. Peel and chop the onion. In a saucepan, cook the onion and curry paste over low heat for 5 minutes, until the curry develops a pleasant aroma. 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.
5. Cook the gnocchi in boiling salted water until they float to the surface (a few minutes). Drain and divide among plates.
Fry the prawns and squid separately for 5 minutes in a skillet over high heat, drizzled with oil.
Pour the curry sauce on the gnocchi. Top with the prawns and squid. Garnish with some fresh coriander. Serve and enjoy!
Photo credit: © Eatwell101.com
Red Curry Prawns and Quinoa Gnocchis
Ingredients
- 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
Instructions
- 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 the quinoa and stir with a spatula to form a dough ball. Let the ball cool. On a lightly floured surface, roll out the ends of the tubes to 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 with a paper towel. Wipe the rings of squid with a paper towel. Keep refrigerated.
- Peel and chop the onion. In a saucepan, cook the onion and curry paste over low heat for 5 minutes, until the curry develops a pleasant aroma. 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 (a 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!
Nutrition
Nutrition information for this recipe.
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[...] Red curry prawns with quinoa gnocchis [...]
[...] the recipe here: Red Curry Prawns with Quinoa Gnocchis Quinoa and Leek PattiesIt is a great recipe that may be suitable for vegans because it contains [...]
Wonderful recipe! The quinoa gnocchi had the same consistency as sticky rice, very tasty. I added 1 red pepper (chopped) and 1 butternut squash (cubed) to the curry to give it more flavor and didn't bother cooking the prawns separately, just threw them into the pot with the coconut milk. And if you want a more mild curry just use a little less of the curry paste.
Hi Laura!
Glad you liked it! This recipe was one of my favorite for a few months. Thanks for sharing your tweaks
