Green Prawn Curry
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Green Prawn Curry
I made it!
41 people made this
I love making Thai curries from scratch and this is a great recipe. It includes the paste and instructions to create a rich creamy sauce for the prawns.
1/2 teaspoon ground cumin
1 1/2 teaspoons ground coriander
2 or 3 green chillies
3 teaspoons minced root ginger
4 teaspoons minced garlic
3 lemongrass stalks, finely diced
6 heaped tablespoons of freshly chopped coriander
1 lime, zested
2 limes, zested
2 tablespoons of oil
4 tablespoons of oil
200g snow peas or green beans
200g baby corn
1 (400ml) tin coconut milk
3 tablespoons soy sauce
300g cooked or raw tiger prawns (peeled and de-veined)
20 min › Cook:
15 min › Ready in:
Paste: Add all the paste ingredients into a food processor and blend to form a thick smooth paste or chop all the paste ingredients very finely and mix to blend.
Curry: Heat the oil to very hot in a wok and stir fry the beans and baby corn for 40 seconds.
Add the curry paste and then the coconut milk and bring to the boil.
Turn down the heat slightly and simmer the curry for 5-7 minutes to reduce the consistency.
Add the prawns and stir for 3-5 minutes. If the sauce becomes too thick add some water. If it's too thin, reduce for a couple of minutes over a moderate heat.
I couldnt believe how easy and scrumptious this recipe was...thanks for sharing!
- 09 Aug 2011
Most easiest recipe ever made. It is good to sub some ingredients if you don't have them.
- 02 Oct 2012
I made this, and it turned out beautifully.
I consider myself quite the Green Curry connoisseur and this recipe exceeded my expectations.
As previously mentioned in the other post I would recommend people to use coconut cream (for a richer texture) and I also added a handful of toasted cashew nuts and baby spinach after I stirred in the prawns. Which added even more flavour and goodness!
- 06 Apr 2011
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