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Cooking is something I do to relax. I resisted the Thermomix idea for ages as I saw it as a lazy way of cooking. My Friend and ex-student Rachel changed my mind on that with her creative demo of the device. I have to say I’m now a convert, I can see the time-saving features our TM6 brings to the kitchen. While it’s doing the grunt work I can be prepping the next element of a dish or just sitting back enjoying a cold beer!
This recipe was prepared exclusively on the TM6, although with a few subtle changes. I hope if you tey it that you enjoy it. Even without a Thermo, it’s an easy dish to prepare.
ความอยากอาหารที่ดี. Khwām xyāk xāh̄ār thī̀ dī
Ingredients
- 30 g olive oil
- 2 tsp dried chilli flakes
- 1 – 2 fresh long red chillies, trimmed, deseeded if preferred and cut into halves
- 1 garlic clove
- 5 cm piece fresh galangal, peeled and cut into thin slices
- 1 eschalot, cut into halves
- 1 tsp tamarind paste
- ½ tsp shrimp paste (optional – see Tips)
- 1 tbsp fish sauce
- 2 stalks fresh lemongrass, trimmed, bruised and cut into thirds
- 1000 g water
- 2 tsp Chicken stock paste (see Tips)
- 10 fresh Kaffir lime leaves, torn
- 2 tbsp lime juice
- 450 g raw prawns, peeled and deveined, reserving heads and shells
- 230 g fresh mushrooms, cut into quarters
- 70 g cherry tomatoes, cut into quarters
- 2 tbsp fresh coriander, leaves only, for garnishing
Preparation
- Place oil, chilli flakes, chillies and garlic into mixing bowl and chop 5 sec/speed 7. (Or finely chop these ingredients by hand.)
- Scrape down sides of mixing bowl with spatula and heat 4 min/Varoma/speed 2.
- Add galangal, eschalot, tamarind paste and shrimp paste (optional) and chop 10 sec/speed 10. Scrape down sides of mixing bowl with spatula. (by hand, add chopped ingredients, again.)
- Add fish sauce, lemongrass, water, stock paste, Kaffir lime leaves, lime juice and reserved prawn heads and shells and heat 18 min/100°C/Rev/speed 2. (by hand, add to heavy-based pan, cook stirring for approx 20 min, the longer you cook the richer the sauce will become.)
- Using a fine-mesh sieve, strain liquid into a jug and discard solids.
- Place prawn meat, mushrooms and strained liquid into mixing bowl and cook 5-8 min/90°C/Rev/speed 1, or until prawns are just cooked. (by hand, add back to heavy-based pan and simmer until prawns are just cooked. I added chicken as well, add prior to prawns and cook for 5 min, then add prawns.)
- Add tomatoes and cook 2 min/90°C/Rev/speed 1. Divide between serving bowls and garnish with coriander just before serving. (by hand, add tomatoes, stir for 2-3 minutes, then serve.)
So tasty.