10 April 2017

Gambas, avocado, green Thai curry

Boil 100 gr frozen peas for 4 mins. Drain. Add half a tbsp green curry paste and 125 ml coconut milk. When warm and dissolved use a blender to make into a thick sauce. Taste. Add some more curry paste if you want it spicier. Add some water if it's too thick.

Cut a ripe avocado in two, twist, open and take out the pit. Take out the pulp with a spoon.
Cut into slices

Oil 12 gambas and fry in a dry pan, max 2 mins on each side.

Serve as shown with some basil leaves.

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