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Coconut and Korean red chili paste “Gochujang” prawn curry

korean chili paste curry

I love pretty much any kind of hearty food. But if I had to choose one, I would definitely go for a pot of hot stew or curry. I often call it a “belly warming food” :-). Being Korean, I grew up with soup and stew, which are essential parts of Korean cuisine. But I think these kinds of food are just so comforting to anyone no matter where you are from. So today I decided to make hearty, comforting, quick and easy one pot curry (not much washing up!) mainly with South East Asian ingredients (I need to use leftover coconut milk from the dairy-free rice pudding I made for my previous post ;-)) and a little bit of Korean flavor. This dish is mildly spicy but if you want to add some serious heat you could use hot Thai chili. This curry sauce will also work well with chicken or white fish. Continue reading Coconut and Korean red chili paste “Gochujang” prawn curry