This recipe is influenced by both Thai and Nigerian cuisine. A Thai curry is much like a Nigerian soup, so the two cuisines easily harmonize in this dish.
Note: The dish calls for Molli's Jollof cooking sauce, which is similar to a Nigerian red pepper sauce. If you do not have access to this, it may be substituted by blending peppers, tomatoes, onions, and scotch bonnet, then stewing for 30 minutes under low heat.
Prep Time: 30 minutes
- 10 prawns, deveined and washed
- 1 jar of Molli's Jollof cooking sauce, or 5 serving spoons of pre-prepared pepper sauce
- 1 tin coconut milk
- 1/2 cup (100 g) chicken stock
- 2 tbsp. ground smoked prawns
- 1 tsp.. curry powder
- 1 tsp. thyme
- 1 tsp. palm sugar (optional)
- 1/2 tsp. black pepper or chili powder (more can be added for extra spice)
- 1-2 sliced green and red peppers for garnish
1. Empty Molli's Jollof cooking sauce or pepper sauce into a deep base sauce pan.
2. Heat for 3 minutes
3. Add chicken stock, black pepper, curry, thyme, and palm sugar (if using). Stir, and add salt to taste.
4. Stir in coconut milk.
5. Cook for 3 minutes, then turn heat down and simmer for roughly 5 minutes. Simmering for a longer time will thicken the curry; simmer for a shorter time for a lighter curry.
6. Add prawns and sliced peppers.
7. Cover the pot, and continue to cook until prawns are cooked, about 3 minutes.
8. Serve with boiled jasmine rice.
Source: Funke Koleosho's Food Blog