Easy Thai yellow curry with fish and prawns for Mother’s Day

Recently events have transpired, things have happened and I have missed a heap of it, or at least maybe fallen a little bit behind in keeping you up to date with what is happening on my side of the proverbial fence. This is because I have been knee deep in the glorious metaphorical shit that is feeding the people who want the food. I love it though. I fricking love it. You know I love it. Why am I continuing on this weird monologue… fuck, I do not know.

Stop now Grazza, you’re going to scare them away…

One such recent event was Mother’s Day. Yes, that was quite recent. I was unsure if Mother’s Day was celebrated on the same date around the globe or if it was one of those “Queen’s birthday type events” that seem to be celebrated on different dates in different states and countries, yet all for the same Queen. Nope. My various insta-stalking had confirmed for me that it was Mother’s Day all over the place and all on the same day. Twilight zone shit right there.

With all of this Mother’s Day business all up in my (and the rest of the world’s) grill, there was no way that it was going to go un-noticed by Jennee so I would need to take the children to shops and stores in search of the ultimate Mother’s Day gifts to make sure that girl knows she is loved. And then there is the dinner. I asked Jennee for a hint or two, just something subtle, as to what she might like to be consuming on the evening of this seemingly world-recognised Mother’s Day, but instead she told me straight up; “yellow curry, prawns, seafood… like the one you cook… you know, my death row meal”. Seriously, this lady talks about her “death row meal” like she is seriously considering committing a heinous crime in the not-to-distant future.

Just in case, I did cook her a yellow curry and it did contain prawns and fish. She was happy and no crimes were committed on this evening.

This is a pretty simple curry to make but it really pays you back ten fold in the flavour depart. Do what you want with that information.

Get some of that coriander out of the tub and into the curry
Get some of that coriander out of the tub and into the curry

I made fish balls for our curry but I decided that chunks of fish would be better... that and I truly can't be assed writing out the recipe for the fish balls
I made fish balls for our curry but I decided that chunks of fish would be better… that and I truly can’t be assed writing out the recipe for the fish balls

I know it's a bit shit but I do like this pic
I know it’s a bit shit but I do like this pic


400g prawns, peeled and de-veined
400g firm white fish (cod or something similar is good), cut into thumb sized chunks
1 small head of broccoli, cut into small florets
2 tomatoes, sliced into 10 wedges
2x 400ml coconut cream
2 tablespoons sugar
1 tablespoon fish sauce
Juice of 1 lime
10 kaffir lime leaves
1 stalk lemongrass, bruised with the back of a knife
Oil for cooking
Extra chilli and lime, picked coriander, green papaya salad and steamed rice to serve

Curry Paste

1 brown onion, diced
6 cloves garlic, chopped
2 thumb sized pieces of turmeric, chopped
5 coriander roots, washed and chopped
2 dried long red chilli
1 tablespoon vegetable oil

• Blitz curry paste ingredients in food processer to form a paste
• Heat a good splash of oil in a wok or something similar. Add curry paste and move it around as it cooks out
• Once smelling fragrant add fish pieces, broccoli, kaffir lime and lemongrass. Fry for 2 minutes
• Add prawns and sugar and cook out for another 2 minutes
• Add coconut cream and cook out for 3-4 minutes
• Remove from heat and stir through tomatoes
• Check seasoning and adjust if necessary… a splash of fish sauce, a sprinkle of sugar or maybe the juice of a lime – you sort it out
• Garnish with the baby coriander that’s growing in the planter box on the verandah and serve with that good stuff I suggested up there a bit
• Eat, drink and rest assured in the knowledge that no major crime will be committed tonight

Paul’s Caul… Thai-d work

Thai –d work

I just had a look over all the posts I’ve done for this blog and to my amazement I haven’t given you one Thai recipe, now this is shocking as I love Thai and cook it every week and how selfish of me not to share. But I’ll be fucked if I’m going to bore your tits off with another Thai green curry with chicken blah blah blah…

So with your tits safe from coming off I shall continue but what’s a recipe from either G Mcfilthy mouth or myself without a preamble that has some very loose ties to the topic…

Thai food to me is exciting on so many levels, it makes the cook balance flavours (so important in cooking) it fills kitchens with aroma’s that enrich your soul then for the final act it takes your taste buds out into a dark alley and kick the piss out of them. Your palate is made up of several components and with most food you only tweak one or two of these, but with good Thai you can give most a little tickle.

I, like most other Australian chefs, was taught French cuisine at tafe and that was the base for all we cooked. And that’s fine but it really limits you to some very rounded flavours (in my opinion), so when I stumbled onto Thai cuisine it was a goddamn revelation. So many ingredients, so many different flavours and somehow all tied together and they work, is this some sort of Asian magic? The same sort that allows small men with penis’ look like pretty young girls…Magic!!

Lady boys aside, there is nothing more enjoyable then grabbing out the mortar and pestle and grinding away, making a paste and then cooking it for people you love, or people who pay you money for it… both are very enjoyable and on par for me!

The recipe I’m about to give you goes back 10 generations in my family back to the Viking days when my ancestors came across a small Thai village located strangely enough on the Orkney islands, and like any Viking marauders of the time they quickly and efficiently raped and pillaged all they could find, and amongst there treasure was this recipe and for generations they handed down, and it was only in this generation did we realize it was a recipe for a curry and not the instructions on how to make penguin repellant (although it does make a brilliant repellant)

I am in fact making this very curry/repellant tonight for my very good friends and fellow foodies G-Money and Carla Da Bruce as well as my beautiful girl friend who for anonymity I shall call Lauren Alley… they are coming over for my soon to be famous Pineapple Mussel Curry and spicy crumbed chicken wings (two separate dishes) and they have recently gained a new dish into there repertoire (a prawn and fennel salad of some sort) and are going to create it for me this evening.

Now I have no idea what you are up to tonight but I suggest you find some friends like mine and start having cook offs, get drunk tell silly stories and in general enjoy yourselves.

Because although food is the best shit ever, food without people to share it with is tits on a bull… feel the love people.

Pineapple curry paste

4 dried large red chillies, deseeded & chopped

1 stalk lemongrass, finely chopped

1 tablespoon galangal, peeled & sliced

4 red shallots, sliced

3 cloves garlic, chopped

1 teaspoon lime zest

1 teaspoon white peppercorns, ground

1 teaspoon shrimp paste

1 tablespoon dried shrimp

1 teaspoon salt

To make the paste you can blend all ingredients in a blender with a little water until smooth. Or grind in a mortar and pestle.

Pineapple curry of mussel’s method

250ml coconut cream

2 tablespoons curry paste

30ml fish sauce

1 tablespoon palm sugar

15ml thick tamarind water

500ml coconut milk

500g mussels, cleaned

½ pineapple, peeled & chopped

3-4 kaffir lime leaves, shredded

2 fresh large red chillies, cut in ½ & deseeded

In a medium pan bring the coconut cream to boil until it separates, then add paste and cook until fragrant.

Add fish sauce, palm sugar and tamarind water and continue to cook until sugar is dissolved.

Pour in the coconut milk and return to a simmer.

Add the pineapple, mussels and kaffir lime leaves and simmer for 5-7 minutes or until the mussels are open.

Check seasoning.

And then Pauly has forgotten to mention that you eat it in your face. But that’s what I’m here for. Nom, nom, nom. G