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Thai green curry with Prawns
Serves 4
Easy
Prep:
Cook:
Serve with sticky rice and mango salsa
Skip to 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.
