Recently I was invited to take part in a project by Oasis Dental Care called 'Share a Smile'. The aim of the game was to make a loved one (or a stranger) smile with a budget of £50. It took me a little while to decide what I wanted to do - I toyed with various ideas for about a week but in the end I decided to treat Sean - he does deserve it for putting up with my lack of housekeeping skills!
We're both big foodies - we'd much rather spend money on meals out instead of physical presents, but having moved in together recently in central London we have noticed that our budgets are a bit more stretched. Still, there's only so many nights of the week that you can eat spaghetti bolognese or fajitas without getting bored, so I decided to splash the cash on getting ingredients for a bit of a midweek feast!
I definitely wouldn't describe myself as a natural cook, but I'm perfectly capable of taking a recipe and tweaking it so that its how I want it, which is what I did with this coconut prawn curry from Sophie Dahl's gorgeous cookbook. I've popped the slightly edited recipe below if you'd like to give it a go, I promise its lovely, its definitely my new signature dish! I finished off the evening with a bottle of expensive champagne and a yummy chocolate soufflé...okay I admit I didn't cook that part. It was a really nice evening and has definitely inspired me to cook more - Sean didn't give me permission to take any photos of him but he definitely had a smile on his face when his plate was set down in front of him!
Coconut and Lime Prawn and Chicken Curry (Serves 2)
- Heat a tbsp of oil in a large pan and sweat half a chopped onion and a clove of garlic, also chopped, for a couple of minutes (don't burn them or it'll taste horribly bitter!)
- Add one tsp of paprika and one tsp of cayenne chilli pepper and cook for another couple of minutes
- Add two handfuls of peeled but uncooked prawns and at the same time start to fry two sliced chicken breasts in a separate pan
- Cover the prawns with a tin of coconut milk (Sophie recommended light but I went full fat baby) and pop the lid on the pan, leaving to simmer
- Add the chicken once it is cooked, along the juice of two limes and salt and pepper to taste
- Serve with rice (naan bread too if you're greedy) and garnish with chopped coriander and lime wedges