A classic Burmese curry inspired by Dick's mum.
"I was born in Burma and this is one of my mum’s recipes."
- Dick Strawbridge
- 2 tbsp vegetable oil
- 1 small onion, thinly sliced
- 1 tbsp Thai spice paste
- 1 tsp ground turmeric
- 500g cauliflower, broken into small florets
- 250g raw prawns, peeled and deveined
- 2 x 400g cans coconut milk
- 2 cm root ginger, finely grated
- 1 green chill, thinly sliced (optional but recommended)
- juice and zest of lime
- 250g dried rice noodles
- chopped coriander, hard boiled eggs and crispy fried shallots, to garnish
All the vegetables need to be diced or split into bits between 0.5 and 1 cm in diameter. Heat the oil in a wok or deep frying pan over a medium heat. Add the onion, Thai spice and turmeric and fry gently for 3-4 minutes until softened. Add the coconut milk and bring to the boil.
Stir in the cauliflower, ginger, chilli and lime zest and simmer for 5 minutes until the cauliflower is al dente. Stir in the prawns, cook for a further 1 minute and then remove the pan from the heat. Leave to sit for 5 minutes until the prawns are perfectly cooked. Add the lime juice.
Meanwhile, rehydrate the rice noodles according to the packet instructions and divide between serving bowls.
Spoon over the cauliflower curry and serve garnished with the hard-boiled egg halves, fresh coriander leaves and some crispy fried shallots. A fancy garnish which is easy in its own right.
If you make this recipe we'd love to see it. You can share it on The Escape to The Chateau Fan Club Facebook page or tag us on Instagram @the_chateau_tv. If you'd like to discover more recipes from Dick & Angel you can buy their cookbook 'The Chateau Kitchen', here.