Okay, I can’t even begin to tell you how damn delicious this curry is, it’s just pure, next level yumminess. Do excuse me while I just grab another serving…
What can I say, it looks good, it tastes good, what more could you want? I love the colours, it looks so vibrant and just so delicious. So simple and easy to make, the cooking time is short so you’ll have your meal ready in no time. I love the lime juice as it adds an extra ‘oomph’ and zestiness to the silky sauce and balances the sweetness of the coconut beautifully.
165g raw king prawns
3 cloves of garlic, roughly chopped
1 inch piece of ginger, grated
3 tomatoes, peeled and roughly chopped
1 tbsp olive oil
1 medium shallot, finely chopped
1 can (400ml) coconut milk
1/2 tsp medium curry powder
1 small red chilli, sliced into thin rings (seeds included)
In a pan, fry the shallot, garlic and ginger in the olive oil until soft and lightly browned.
Season with salt and pepper, then add the fresh chilli and tomatoes and fry for 2-3 minutes.
Add the curry powder and pour in the coconut milk and give it a good stir.
Leave to simmer on medium heat for 10-12 minutes; stirring occasionally.
Taste and season with salt if necessary. Then squeeze the juice of half a time and simmer for a further 2 minutes.
Add the prawns and cook for 4-5 minutes or until pink and cooked through.
I can’t even put into words the sheer excitement I had to dine at Le Val. I flipping love the food there and recommend it every time. I have been going to this restaurant for many years now and has always been at the top of my list of restaurants to go to when I venture to Kingston.
As the lockdown rules have eased I had the chance to meet up with a friend of mine who recently moved to London. I have ranted and raved about this restaurant since they moved and when we decided to meet we thought it would be about time to dine there; wahoo!!!
Le Val has quite an extensive menu offering a selection of Lebanese dishes from cold and hot mezze to main courses, to express lunch options. I have tried a fair few things on their menu, just to put it out there, their houmous is the one!!! SO damn good. Anyways, my go to meal is the chicken shawarma wrap, which consists of chicken, salad, pickle and a garlicky dressing all wrapped up in a flat bread. This normally comes with a portion of chips and a soft drink of your choice at an incredibly affordable price. They also bring you a whipped garlic mayo and a chilli sauce, which when added to the wrap just makes a whole other party in your mouth come to life; it’s also so good to dip your chips into. I’ve only just had this meal and I am already ready for another round of this quality yumminess!!
I was one happy lady at the end of my meal and was so glad to go there after all the things that have been going on.
Fantastic meal, fantastic company, a fantastic day!
A scrumptiously creamy chicken and vegetable soup, full of nutrients and flavour. I absolutely love the colour of this dish, the small amount of saffron used really punches up the flavour and complements the coconut milk and curry powder beautifully.
1 white onion, finely chopped
1 large carrot, peeled and cut into chunks
1 chilli, chopped and deseeded
1 sweet pepper, cut into chunks
3 cloves of garlic, finely chopped
2 diced chicken breasts
1 can (400ml) coconut milk
1/2 tsp ground coriander
1 flat tsp curry powder
1 tsp paprika
250ml chicken stock
Pinch of saffron
1 large potato, peeled and cut into chunks
2 tbsp olive oil
Salt and pepper to taste (optional)
In a pan, fry the onion and garlic in the olive oil until soft.
On a medium-low heat add the pepper and chilli and fry for a couple of minutes.
Add the chicken, curry powder, paprika, coriander and fry for 2-3 minutes.
Add the carrot and potato and give it a mix.
Spinkle on the saffron, pour in the chicken stock and the coconut milk and mix well.
Leave to simmer on low for 25-30 minutes or until the potatoes are soft.
In a bowl put the chicken, grate the zest of the lemon, oregano, garlic granules, pepper, a sprinkling of salt and mix. Then add a heaped tablespoon of plain flour and mix again. Cover with cling film and leave to marinate for at least 20 minutes.
Pour the olive oil into a frying pan and fry the chicken on medium heat for 5-10 minutes, flipping occasionally until the meat has browned.
Remove the chicken from the pan.
Add the fresh garlic, sage, thyme, butter, wine and the juice of half a lemon and leave to cook for 2-3 minutes on medium-low heat.
Put the chicken back in the pan and cover. Simmer for 25-30 minutes or until the chicken is cooked through. Flip the chicken every now and then and add a splash of water if the sauce looks too dry.
Best served hot and with some roast potatoes and salad.
If you’re in the mood for something sweet, spicy and creamy then this is the dish for you! A simple lunch meal that is perfect on it’s own if you fancy a lighter lunch, or enjoy it with a side salad or rice.
1 large sweet potato, peeled and roughly chopped into chunks
1 large carrot, peeled and chopped
3 garlic cloves, chopped
1 small white onion, finely chopped
2tbsp olive oil
1 inch piece of ginger, peeled and grated
1 cup/8oz red split lentils, rinsed
1 chilli, chopped
2 fresh tomatoes, peeled and chopped
1/2tsp dried coriander
1/4tsp ground cumin
1 can (400ml) coconut milk
Salt to taste
In a frying pan, pour in the oil, add the ginger, onion and garlic and fry on medium heat until soft and lightly browned.
Add the turmeric, dried coriander, paprika and cumin and fry for 2-3 minutes.
Then add the carrot, tomato and chilli and fry for 4 minutes.
Put in the potato and lentils and give it a quick stir; season with a sprinkling of salt.
Pour in the coconut milk, cover and simmer for 20-25 minutes or until the potato is soft. (If the mixture becomes dry add a splash of water).