Thai green prawn curry recipe

By Lizzie Kamenetzky

Serves 4
Takes 15 minutes to make, 10 minutes to cook
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The perfect combination of fragrant spices combined with sweet coconut. In this Thai green curry recipe you can make your own curry paste, which will keep for a few weeks in the fridge.

Ingredients

1 tbsp groundnut oil
1 aubergine, cut into chunks
150g green curry paste (see below)
400ml can coconut milk
500g raw king prawns, peeled
Grated zest and juice of 1 lime
100g baby spinach
1 tsp thai fish sauce
Small bunch fresh coriander,
Chopped, plus extra to garnish

For the green curry paste

5 green chillies, deseeded and roughly chopped
1 large shallot, roughly chopped
5cm piece fresh ginger, grated
2 garlic cloves, crushed
Small bunch fresh coriander, with stalks and roots if possible
2 lemongrass stalks, outer layers removed, finely chopped
Grated zest and juice of 1 lime
6 kaffir lime leaves, torn (optional)
2.5cm piece galangal, chopped (from Asian grocers; optional)
1 tbsp coriander seeds, crushed
1 tsp ground cumin
2 tsp thai fish sauce
3 tbsp olive oil

Method

1. Make the curry paste by placing all the ingredients in a blender or food processor and blitzing to a paste.
2. Heat the groundnut oil in a wok or large frying pan over a medium heat, add the chopped aubergines and fry until golden all over. Add 150g of the green curry paste and fry for 1 minute until fragrant.
3. Add the coconut milk, bring to the boil, then lower to a simmer. Add the prawns and lime zest and cook for 3-4 minutes until the prawns are pink.
4. Add the spinach, fish sauce, lime juice and coriander and serve with steamed jasmine rice.

Nutritional info

Per serving: 208kcals, 9.1g fat (1.6g saturated), 24.9g protein, 8.3g carbs, 7.3g sugar, 1.5g salt

Chef's tip

This is enough curry paste to make a curry for 8 people. Any leftover paste will keep in a sealed jar in the fridge for a couple of weeks, but Thai Taste Green Curry Paste, from major supermarkets, also makes a good substitute.