Loving steaming our meals as the weather warms up. Steaming is a fresh, light, nutrient dense way to get the job done in the kitchen but the hack here is cooking the prawn curry whilst steaming the vegetables over the top with the @theoriginalgreenpan.anz Steamy Set. No need to crank up too many burners, get it all done in one I say!
We have the 24cm Greenpan Saucepan for the base (and curry) and then a few of the Steamy Baskets so we can go to town on building our steam tower (and all the veggies!). Great for meals like these, going to be so much fun on dumpling nights too.
Find the Steamy Set and a range of beautiful non-toxic, ceramic non-stick cookware that cover all your cooking needs via greenpan.com.au *
(*This is a partnered post with Greenpan ANZ, all thoughts and opinions expressed are the author’s own)
YELLOW CURRY PRAWNS WITH STEAMED ASIAN GREENS
Serves 4
Gluten free : Dairy Free
2 tbsp coconut oil
1-2 tbsp Thai Yellow Curry Paste (depending on the spice level you prefer)
400ml coconut milk
1 tsp coconut sugar
1 tsp tamari or gluten free soy sauce
2 medium zucchini, diced into 1-2cm pieces
200g cherry tomatoes
½ cup toasted coconut flakes
500g peeled green prawns (peeled weight)
1 bunch baby bok choy
1 bunch Chinese broccoli
1 lime
To serve: Coriander and additional chilli as desired, brown or jasmine rice
Heat Greenpan 24cm Saucepan on a medium heat, add coconut oil to melt, then add Thai Yellow Curry Paste and cook until fragrant (1 minute approximately). Add coconut milk, 200ml water, coconut sugar and tamari and bring to a simmer, then add zucchini, cherry tomatoes and coconut, cover and bring to a boil, remove lid, take back down to a simmer for 10 minutes. Prep the Chinese vegetables by slicing bok choy in half lengthwise. Trim the woody end of the Chinese broccoli and then slice the bunch in thirds. Place the bok choy in a Greenpan Steamy Basket and the Chinese Broccoli in another Steamy Basket. Add prawns to the simmering curry liquid, then cover with both Steamy Baskets filled with vegetables and finish by covering with the lid. Steam for 8-10 minutes, until the greens are vibrant and prawns are cooked through. Divide rice between bowls with the greens, then top with the prawn curry. Give each bowl a big squeeze of lime juice and serve.
