Peeled and de-veined prawns sautéed in butter until golden brown and then tossed in a red curry, coconut and tomato sauce. Yum! Here’s the recipe you need to make it a reality.

Daily Dish is a brilliant new company that is revolutionising the way you look at your weekday family dinners. Every week they deliver everything I need to cook amazing meals. Here is a fresh new low-card recipe they sent through.

You know the deal: You get home late, you’ve had a kak day at work and now you have to think of meal to make – what a luss. Or even worse, you have to stop by the shops first to by the stuff you need! Urrrgh! And you never use all the ingredients and you throw it away – right?

But with Daily Dish, you let someone else do the thinking, planning and shopping – so all you’re left to do is the fun part – cooking!

Here’s one of their sample recipes for you to try tonight:

Serves 2 (I usually get the 4 serving so we have leftovers for lunch the next day!)

1/2 clove garlic – slice finely
2 cloves fresh chillies – de-seed and slice (optional)
1 red curry paste (to taste)
2 tablespoons tomato paste
1 tablespoon vegetable stock granules
2 teaspoons boiling water (for vegetable stock)
200ml coconut milk – shake and open tin
1/2 tin coconut milk – shake and open tin
250g peeled and de-veined raw prawns
1 tablespoon fresh coriander – chop coarsely
1/2 head cauliflower – grate coarsely
2 knobs butter
2 tablespoon salt & pepper

Method

Step 1

First, prepare all ingredients per instructions above. Mix the vegetable stock granules in the boiling water (in a jug/cup/bowl) and stir.

Step 2

Fill a saucepan (about a ⅓ full) with water and place on the stove to bring to the boil. Place the grated cauliflower in a sieve on top of the saucepan – without touching the water. Let the cauliflower steam for about 10 minutes until cooked. Remove and keep warm.

Step 3

Heat the vegetable oil in a large frying pan on medium to high heat. Fry the onion, garlic and HALF the sliced chillies for 5 minutes or until the onions are translucent. Add the curry paste and cook for another minute. Add the tomato paste, vegetable stock and coconut milk. Turn the heat down to medium and simmer for 10 minutes.

Step 4

Melt the butter in another pan on medium high heat. Add the prawns and sauté for about 5 minutes until prawns have turned nice and brown. When done, add the prawns to the tomato and coconut mixture and mix gently.

Step 5

To serve, divide the cauliflower “rice” between the bowls and top with the prawn curry. Scatter with fresh coriander and the rest of the green chillies (optional).

ENJOY!

Now imagine getting only the exact ingredients you need to make that, plus the recipe and ingredients for three other meals – delivered to you every Monday? And because these guys buy quality produce in bulk, the price per head per meal is often as low as R35.

Check out Daily Dish and get that one step closer to living the holiday. 

Check out Daily Dish and get that one step closer to living the holiday.