Recently, we were overwhelmed by thousands of food enthusiasts from around Australia sharing their culinary secrets in our Matthew Hayden cooking competition where they had a chance to win $7,000 worth of Beko appliances to create their own “Dream Kitchen” with! Seven runners-up were also rewarded with a $1,000 Betta gift card each.
We launched the competition in March to celebrate our new partnership with cricketing legend Matthew Hayden which promotes better cooking and lifestyle solutions for Australians. Foodies simply had to share their favourite family recipe and tell us in 25 words or less why they thought Hayden would find their family recipe so unique. The quality and variety of recipes were so outstanding (fans shared everything from classic Sunday roasts to homemade ginger and lemon butter) that our team had a hard time selecting winners!
It was Brisbane-based mum of two Kristine Menzel with her winning combo of simplicity, versatility, fresh produce and spices that ultimately stuck out. Her tantalising Thai green prawn curry had everyone’s mouth watering, including the man Matthew Hayden himself. What really got our judges excited were Kristine’s special ingredients, including turmeric, garlic, coriander and lime juice. Not only is Kristine’s curry healthy, hearty and full of lively Thai flavours, it’s also versatile and can be easily changed up to include ingredients like chicken and vegetables.
Now you can cook up a Thai green prawn curry storm in your own kitchen thanks to our exclusive sneak peek of Kristine’s delicious recipe below.
Thai Green Prawn Curry
1kg green prawns
6 cloves of garlic
1/2 teaspoon turmeric
1 teaspoon green curry paste
1 teaspoon coriander paste
1 tin light coconut milk
Chilli to taste
1 brown onion
Kafir Lime leaves
Heat oil, add onion and zucchini – cook for 2 minutes then add herbs. Add peeled and de-veined prawns, cook slightly. Add 1 tin of coconut milk. Heat through and add juice of 1 lime.
Serve in a bowl garnished with fresh coriander leaves and finely-sliced kafir lime leaves over a bed of jasmine rice.