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Dinner Party

Last night was another successful Dinner Party. Guests were enjoying home cured Graved Lax as a first Appetizer, followed by Tofu and ginger Sesame rolls with baby greens. For the Main course, I choose a Basil prawns curry noodle bowl. For dessert, I served a Warm Thai Banana and Mango Dream!

Basil Prawns curry Noodle bowl


  • Tiger Prawns

  • 2 tablespoons olive oil

  • 2 bell peppers chopped

  • Broccoli

  • 2 cups Baby Corn

  • 1 tablespoon fresh ginger grated

  • 2 cloves garlic grated or minced

  • 1 tablespoon spicy curry powder

  • 2-3 tablespoon Thai red curry paste I used 3

  • 1 (14 ounces) can coconut milk

  • 1 tablespoon low sodium soy sauce

  • 1/2 cup each fresh basil + cilantro, chopped

  • 2 peaches diced

  • 1 jalapeño seeded + diced

  • cashew nuts


Soba Noodles, limes



1. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the diced chicken and cook the chicken until browned all over and cooked through about 5-10 minutes. Remove the chicken from the skillet and place on a plate.


2. Add another tablespoon olive oil to the skillet. Add the red peppers and corn, cook 3-4 minutes and then toss in the ginger and garlic. Continue cooking the veggies another 5 minutes or until they just begin to soften. Add the chicken back to the skillet and toss everything together. To the skillet add the curry powder and curry paste and give everything another good toss. Cook 1 minute and then add the coconut milk and soy sauce. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the basil + cilantro. Add the zucchini and toss to combine and heat through.


3. In a small bowl toss together the peaches and jalapeño.


4. Divide the curry among bowls. Add a spoonful of the peaches + jalapeno. Eat with Naan!

Warm Thai Banana & Mango dream​


  • 6-8 bananas

  • 400g mango

  • 250 ml of coconut water

  • 250 ml of coconut milk

  • 1 tbsp. Coconut or almond butter

  • 1 - 2 tbsp. Honey

  • 1 pinch of salt

  • 1 vanilla bean

  • coconut chips

  • Cranberries

  • Pistachio


1. Peel bananas and mango and cut into 2 - 3 cm pieces.


2. Boil coconut and coconut milk in a larger pan, add bananas and mango, reduce heat. Add remaining ingredients with stripped vanilla, simmer over medium heat for 15-20 minutes. Stir from time to time so that the pot contents do not burn. By cooking the fruits are very soft. In case of too little liquid stir in a bit more coconut water or milk.


3. Spread banana and mango mixture on bowls, garnish with coconut chips, pistachio and cranberries. Best to enjoy the same warm.


Note: The pinch of salt is very important. The taste is intense and the dessert is a bit sweeter.

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