Thai green curry with Prawns
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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 1Combine all of the paste ingredients in a food processor.
- STEP 2Fry 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 3Add the coconut milk and, refill the tin with cold water and add. Mix to combine and bring to a simmer.
- STEP 4Add the aubergines and cook for 12 mins.
- STEP 5Add the the peppers with the rest of the curry paste and juice of the lime after 12 mins. Cook for 3 mins.
- STEP 6Add the beans and the raw prawn and cook until prawns are pink (3 mins). Season and serve.
