King Prawn and Spicy Maple Curry – Cooking with Teens is a paid collaborative post with Maple from Canada. People who have been following this blog for a while will know that encouraging children to cook is a passion of mine. I believe it is a life skill that we need to empower in our children.
Maple from Canada agree with this ethos and have a section for education at home to help us parents encourage our children to be curious about food, flavour and origin of produce. The workbooks and supporting activities can be accessed from here.
I am not going to lie as my boys’ have got older it is harder to get them as enthusiastic about cooking. It needs to be more on their terms and they really have to want to be involved otherwise it is just hard work for all involved.
The Maple from Canada Kitchen Adventures section is geared towards different age groups and has one for 14+ with fab age-appropriate tasks to ensure that they engage. Maxi who is 15 took a look and decided he was going to make the King Prawn and Spicy Maple Curry. He did all the shopping for it and then prepped and cooked it all on his own.
The curry is a quick and easy make and absolutely delicious and our food actually turned out looking the same as the recipe book which doesn’t always happen. It is packed with a depth of flavours and he has already said that he is planning on making it again.
As a parent I loved that the kitchen adventures section got us talking about how maple syrup was made and why there are different flavours (golden, amber, dark and very dark), but most of all it was just great to not have to cook dinner!
For Maxi is was great to be able to follow the simple recipe and have bowls of food that turned out great and looking really similar to the picture in the recipe. So much so it inspired him to adapt the French toast recipe to use what we had at home already (brioche bread).
I am so lucky that my husband comes from a farming family and therefore the boys have always been aware of the food chain and where their dairy and beef comes from and loved that Maple from Canada focused on food provenance with the example of maple and explored how other ingredients are important to the areas they’re from for this age group.
It also lead to us discovering why the husbeast and Maxi feel that coriander tastes of soap as Maxi was so engaged that he researched it and replaced it with spring onion.
King Prawn and Spicy Maple Curry
- 2 tbsp olive oil
- 400 g shelled king prawns
- 1 bunch spring onion finely chopped
- 30 g fresh ginger peeled and finely sliced
- 2 cloves garlic sliced
- 2 red chillies finely sliced
- 3 tbsp Madras curry paste
- 1 1 ⁄2 tins of 400ml coconut milk
- 4 tbsp pure maple syrup preferably amber syrup for its rich taste
- 700 ml water
- 360 g basmati rice
- Salt and pepper to taste
- Fresh chopped coriander for garnish
- 1 lime squeezed
In a pan heat olive oil and flash-fry king prawns for 2 – 3 minutes until opaque. Remove from pan and set aside
Heat more oil and add spring onions, ginger and garlic. Cook for 5 minutes then add half of the red chillies and Madras paste
Keep stirring together and slowly pour in coconut milk and maple syrup
Bring to the boil, add water then turn down to a simmer. Reduce liquid by 1⁄4
Prepare rice according to packet instructions
Five minutes before serving, add part-cooked prawns to the Madras curry sauce, stir through to fully heat and finish off cooking
Serve curry with rice. Garnish with chillies, fresh chopped coriander and a squeeze of lime juice
If you like this then make sure you follow our cooking with kids section.