This Thai Prawn Poke Bowl is a vibrant and flavorful dish that combines the richness of Thai yellow curry with the freshness of vegetables and the delicate texture of prawns. It's a perfect balance of textures and flavors, making it a delightful meal for any occasion. The recipe brings back memories of my first trip to Thailand, where the aroma of coconut and curry filled the air. This dish is a tribute to those unforgettable...
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Place the noodles into a bowl, add boiling water, cover, and let it soak for 5 minutes. Then drain.
Heat a pan to smoking hot. Add 2 tbsp of peanut oil.
Add the shiitaki mushrooms and sauté until golden brown on the outside.
Season with salt and pepper.
Heat a griddle pan to smoking hot. Add 1 tbsp peanut oil.
Grill the pak choi halves on both sides until slightly charred on the outside and crunchy all the way through.
Set aside to cool, then slice diagonally.
Heat a pan to medium heat. Add the rest of the peanut oil and half of the spring onions.
Sauté until golden brown, then add the Thai curry paste.
Add a little water to prevent the paste from burning. Cook the paste for about 2 minutes.
Add the coconut cream, stir, and bring to a boil. Then turn down to simmer the sauce until reduced.
Add the prawns and cook on both sides until just pink. Be careful not to overcook them.
Arrange all the ingredients in a way that all the colors are visible, starting with the rice noodles, then red cabbage, cucumber, pak choi, and shiitaki mushrooms.
Place the prawns on top and drizzle the Thai curry sauce over the bowl.
Garnish with the rest of the spring onions, coriander, and toasted sesame seeds.
Do not overcook the prawns as they can become rubbery. Cook them just until they turn pink.
For a spicier kick, you can add a dash of chili flakes to the curry sauce.
Use fresh vegetables for the best flavor and texture in your poke bowl.
Can I use a different type of curry paste?
Yes, you can substitute Thai yellow curry paste with red or green curry paste, but it will alter the flavor profile of the dish.
Can I make this dish vegetarian?
Yes, you can replace the prawns with tofu or tempeh and use a vegetarian curry paste.
How do I store leftovers?
Store the components separately in airtight containers in the refrigerator for up to 2 days. Assemble the bowl just before serving.
Can I use a different type of noodle?
Yes, you can use soba noodles, udon noodles, or even zucchini noodles as a substitute for vermicelli rice noodles.
What can I use instead of peanut oil?
You can use sesame oil or vegetable oil as a substitute for peanut oil.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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