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Thai green curry with Prawns

By joannecoyle (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
Serve with sticky rice and mango salsa
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Ingredients

Curry Paste

  • 4 cloves of garlic
  • 1/2 tbsp of lemongrass paste
  • 2 large handfuls of coriander including stalks
  • 1-2 green chilli's dependant on taste
  • 7cm ginger (grated)
  • Juice of 1 1/2 limes
  • 1 tbsp of fish sauce
  • 3/4 tsp of soy sauce
  • 2 shallots
  • 1 large tsp of ground coriander
  • 1 large tsp of ground cumin
  • 2 tsp of olive oil

Curry

  • 4 cloves of garlic
  • 1/2 tbsp of lemongrass paste
  • 2 large handfuls of coriander including stalks
  • 1-2 green chilli's dependant on taste
  • 7cm ginger (grated)
  • Juice of 1 1/2 limes
  • 1 tbsp of fish sauce
  • 3/4 tsp of soy sauce
  • 2 shallots
  • 1 large tsp of ground coriander
  • 1 large tsp of ground cumin
  • 2 tsp of olive oil
  • 1 Can of coconut milk
  • Juice of a small lime
  • 1 Aubergine (sliced and chopped into cubes)
  • 1 packet of green beans
  • 2 peppers (chopped in large slices)
  • coriander to serve (chopped )
  • 2 packets of raw prawns
  • basmati rice or thai sticky rice

Method

  • STEP 1
    Combine all of the paste ingredients in a food processor.
  • STEP 2
    Fry half the curry paste gently for a few minutes until you can smell the aromas (careful not to burn). Cook the rice according to the packet instructions (rinse with cold water first).
  • STEP 3
    Add the coconut milk and, refill the tin with cold water and add. Mix to combine and bring to a simmer.
  • STEP 4
    Add the aubergines and cook for 12 mins.
  • STEP 5
    Add the the peppers with the rest of the curry paste and juice of the lime after 12 mins. Cook for 3 mins.
  • STEP 6
    Add the beans and the raw prawn and cook until prawns are pink (3 mins). Season and serve.

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