This is a bit of a thrown together dish but dead tasty. Not authentic Thai, more inspired by Thai flavours.
Ingredients
300g King prawns (shelled and pre cooked)
2 bok choi, roughly chopped
a sliced red pepper
2 cloves of garlic (crushed)
1cm root ginger (sliced finely)
small piece of dried galangal
a birds eye chillie
one tin of coconut milk
150g cous-cous
Chopped corriander
Method
Heat some groundnut oil in a frying pan and add the garlic, ginger, galangal and chillie for one minute. Keep the chillie whole rather than chopped.
Add the pepper and bok choi for a further minute then add the tin of coconut milk.
After 3 minutes add the cous-cous - this is definitely not Thai style but makes the porridge texture.
After five minutes add the prawns then serve and sprinkle with chopped corriander.
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