The Land of Neil

Oh dear. Just when I thought I was on a new term 'roll' I have rather slid to a halt again. There seems too often to be a good reason not to do a Travelling Tuesday.  Tomorrow is a Tuesday but I am going to a funeral and I suspect that will be my excuse for this week. Mostly it's more mundane. Quite often it is because Neil is away, or back too late to partake and it always feels a little too much effort without him around. But last week I had a work away day, which meant he picked the kids up and made tea. And when I got home wonderful smells of nothing less than prawn curry were wafting through the air.

Prawn curry? Maybe he just has thicker skin than me, but I would never have made prawn curry for my kids for fear of the whiney backlash and the complaints about going to bed hungry. And yet, as I walked in, he had not only cooked, but served and seen it was eaten too! Granted I think the Eldest (who as our resident 'pescatarian' should jolly well know better) didn't eat any of her prawns, and the Middle one did eat his under sufferance with a mountain of rice to wash it down, but the Youngest actually declared 'I Love Prawns'. This of course only confirms my children's extremely annoying

habit of only one of them liking anything. Maybe two at a push. Never all 3. But nevertheless seems to me to be another Travelling Tuesday Triumph. Especially as this was no namby pamby creamy korma crap. This was hard core, homemade, quite spicey prawn and tomato curry, turned green with the amount of fresh corriander. (Which, in all honesty, I don't really like... good job I was eating a little later and the children didn't see me leaving a good bit of sauce on my plate!!).

So, I really felt he'd carried off as good a Travelling Tuesday as there ever needed to be. No pictures, alas, as it all took my a bit by surprise. But at least a record of a recipe... something that's been rather lacking these past weeks.

Thai prawn curry via Good Food

• 2 tbsp curry paste (they used Patak's Origional Balti curry paste N used Patak's Tikka)
• 1 onion, finely sliced
• 200g large raw or cooked prawns, defrosted if frozen
• 400g can chopped tomatoes with garlic
• large bunch coriander, leaves and stalks chopped
• I think N added garlic and grated ginger too.... 

Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion. Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer. Stir in the prawns and tomatoes, then bring to a simmer. If using raw prawns, simmer until they have changed colour and are cooked through. Season, if you like, then add the coriander just before serving with boiled rice and naan bread.

Does this mean we've done Thailand too now??