Green Prawn Curry
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.
Ingredients
Serves: 4
- Paste
- 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
- Curry
- 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)
Directions
Preparation:20min ›
Cook:15min ›
Ready in:35min
- 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.
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Reviews and Ratings
Global Ratings:
(53)
Reviews in English (53)
Most easiest recipe ever made. It is good to sub some ingredients if you don't have them. - 02 Oct 2012
I couldnt believe how easy and scrumptious this recipe was...thanks for sharing! - 09 Aug 2011
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! Top class. - 06 Apr 2011