AskTheChef recipe King Prawns in Thai Curry

Askthechef recipe King prawns in Thai yellow curry.

This AskTheChef recipe King Prawns in Thai Curry is one of the simplest yet tastiest curries to make.


10 king prawns
120 g onion, chopped
4 cloves garlic, finely chopped
5 g yellow curry paste
4 g masala curry powder
800 ml coconut milk
 As needed: coconut oil
 2  stalks lemongrass
 25  g galangal
 6  leaves kaffir lime
 1 chilli
As needed: coriander

Askthechef recipe King prawns in Thai yellow curry



Preparation method

  • Fry the curry powder in the coconut oil.
  • Add the chopped onion, garlic, and galangal and gently fry.
  • Add the rest of the ingredients and continue to cook a little longer.
  • Clean the prawns and pat them dry.
  • Briefly fry the prawns in the coconut oil and mix with the yellow curry.

Serving suggestions

  • Serve with white basmati rice.
  • Serve with a simple flat bread such as naan or paratha.


King Prawns in Thai Curry

Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Course
Keyword: curry recipe, dinner recipe, fish recipe, prawn recipe, thai curry
Servings: 2


  • 10 King prawns
  • 120 g onion,chopped
  • 4 cloves garlic, finely chopped
  • 5 g yellow curry past
  • 4 g masala curry powder
  • 800 ml coconut milk
  • 2 stalks lemongrass
  • 25 g galangal
  • 6 leaves kaffir lime
  • 1 chilli
  • as needed coriander
  • as needed coconut oil


  • Fry the curry powder in the coconut oil.
  • Add the chopped onion, garlic, and galangal and gently fry.
  • Add the rest of the ingredients and continue to cook a little longer. Until everything is cooked and the curry has a nice thickness.
  • Clean the prawns and pat them dry.
  • Briefly fry the prawns in the coconut oil and mix with the yellow curry.

To check out our homepage Click here

To check out our pinterest account Click here


Askthechef recipe Norwegian fish soup

Norwegian fish soup


500gwhite fish fillets, mix of cod, coley, and halibut
1.5lfish stock, made from coley fish bones
4 carrots
1 leek
300mlsour cream
3 egg yolks
  salt and pepper

Preparation method

  • Slice the fish fillets into 3cm cubes.
  • Set aside to reach room temperature before continuing with preparation.
  • Bring the fish stock to the boil and allow to simmer on low heat.
  • Julienne all the vegetables and add to the stock.
  • Add the sugar and the vinegar and allow to simmer for a few more minutes.
  • Beat the flour with the cream and add to the soup while continuing to stir.
  • Now add the fish fillets and cook for ten minutes until the fish is done.
  • Mix the sour cream with the egg yolks.
  • Once the fish is cooked, season the soup to taste with salt and pepper, and use sugar and vinegar if needed.
  • Add the sour cream mix just before serving and stir gently through the soup. 

Serving suggestions

  • As a starter, entremets, or main course.
  • Variation tip: use different types of fish.

AskTheChef recipe Kedgeree

This dish came to England from their colony in India and has since became a staple part of English cuisine.



500gsmoked shellfish
200gbasmati rice
2 bay leaves
4 eggs
1 onion
10gcurry powder
3tbspsingle cream
½ lemon
  black pepper and salt

Preparation method

  • Place the smoked shellfish in a large pan and pour over 500ml cold water.
  • Add the bay leaves and heat to just below boiling. Leave to infuse for ten minutes.
  • Meanwhile boil the eggs for four minutes, so that the yolk remains soft.
  • Take the fish from the water and set aside for later use.
  • Stir the rice through the cooking liquid and add a little salt.
  • Place a lid on the pan and bring to the boil.
  • Gently boil the rice for ten minutes.
  • After ten minutes, switch off the heat, and let the rice stand for another five minutes.
  • Finely chop the onion and gently fry until soft.
  • Add the curry powder and fry briefly.
  • Add the rice and mix.
  • Add the single cream and the juice of half a lemon.
  • Remove the cooked shellfish from the shells and mix through the rice.
  • Season to taste with salt and black pepper.
  • Serve with the soft-boiled eggs and chopped fresh parsley.

Serving suggestions

  • As a dish on its own, often eaten as breakfast or for lunch.
  • As an accompaniment to a fish curry.

AskTheChef recipe Avocado wasabi spring rolls

A savoury evolution of the banana spring rolls we developed a few years ago. Avocado and crab make a fantastic combination and by using a technique in which we freeze avocado and crab together, these spring rolls are very reasonable to prepare. Serve as a snack or as part of a dish.

This recipe is perfect for a snack or appetizer 😀 If you have questions about this recipe or others or you just want to know more about cooking in general? Don’t hesitate to ask!


2 avocados
150gcrab meat (fresh, canned or frozen)
1tspwasabi powder
1 lemon
  filo pastry
  egg whites
  peanut oil for deep-frying
spring rolls

Preparation method

  • Slice the avocado and flatten between two layers of plastic foil. You can do this with a butcher’s mallet or a saucepan.
  • Lightly roll with a rolling stick or pin to ensure that the avocado is now of uniform thickness.
  • Transfer to a suitable plate and top with a thin layer of crab.
  • Cover with plastic foil and freeze.
  • Make the wasabi paste by gradually adding water to the powder until you have achieved the desired consistency.
  • Spread a very thin layer of wasabi paste onto the avocado side of the frozen sheet of avocado-crab mixture.
  • Cut the sheet of avocado-crab filling into small triangles (approx. 4 cm on each side).
  • Cut the filo pastry into long strokes (approx 4 cm width).
  • Spread with liquid egg white.
  • Roll up with the avocado-crab triangles and ensure that it sticks well.
  • Store in-between layers of plastic foil until ready to deep-fry.
  • Deep-fry the spring rolls in peanut oil at 180°C until golden brown and hot inside.

Serving suggestions

  • As a snack with tomato-chilli sauce.
  • As a snack with lemon mayonnaise.
  • As part of a starter or main course including fish, crustaceans or shellfish.

Best Lobster Soup recipe of 2020!!

Little bit harder to make 😀 if you have question please leave a comment.

A slightly thickened soup based on lobster that can also be made using other shellfish. 

Recipe makes 5 litres/20 portions.


3kglobster shells/heads, chopped
100golive oil
10 bay leaves
5 cloves
15gfennel seeds
5 cayenne peppers
75gtomato purée
1.5litreswhite wine
1litrered wine
10 tomatoes

Preparation method:

  • Heat the olive oil in a large pan.
  • Add the chopped lobster shells and heads and gently fry.
  • Chop the fennel, leeks, carrots, celeriac, and onion into pieces measuring 2x2cm. Rinse in plenty of water.
  • Add the vegetables and garlic and gently fry.
  • Add the bay leaves, cloves, fennel seeds, saffron, and cayenne peppers.
  • Add the tomato purée and continue to fry briefly.
  • Deglaze with the red and white wine.
  • Roughly chop the tomatoes, add them to the pan, and continue to fry briefly.
  • Add the water and bring the pan to the boil.
  • Set aside to infuse for about one hour.
  • Pass through a fine-meshed sieve.
  • Add the cream and bring back to the boil.
  • Season to taste with salt and pepper.
  • Cool down the soup to 4°C as quickly as possible. Heat the required amount just before serving.

Serving suggestions:

  • Variation tip: use a few warm spices, such as cinnamon, star anise, cloves, or mace, to give the soup a completely different flavour accent.
  • Variation tip: use roasted garlic, confited garlic, or wild garlic instead of fresh garlic.

AskTheChef recipe Classic Mussels

Fast and easy dinner recipe! Enjoy!


2kg mussels
As needed:

2 medium-sized onions
1stalk celery
2tbsp parsley leaves, sliced
4sprigs thyme
2leaves bay leaf
1dl dry white wine
As needed:

freshly ground black pepper
Preparation method:

- Rinse the mussels in plenty of cold water. 
Discard any mussels with a broken shell. 
Lightly tap any open mussels to see whether they close shut.
 If they do, they are still alive and are fine to use; 
if they don't, discard.
- Heat some butter in a large mussel pot or another large pan
 with enough room to shake the mussels while they 
are being cooked.
- Briefly sauté the onion and celery in the butter and 
add the mussels, Italian parsley, thyme, bay leaf, 
white wine and pepper.
- Increase the heat and bring to the boil. Shake three or 
four times; the mussels will be done in less than 10 minutes. 
They are done when they are wide open.
- Serve immediately, or incorporate the pan juices 
and the mussels in another dish.

Serving suggestions:

- The classic way to serve this dish is with chips and 
home-made mayonnaise with a dash of lemon juice.
- Use the pan juices as the basis for a creamy soup 
with cream, mustard and tarragon.
- After cooking, the mussels can be soaked in a warm 
dressing to infuse.