430439-1-eng-GB_09055-026

Thai green prawn curry

  • for 4 people
  • Takes 15 minutes to make, 10 minutes to cook
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.

Nutritional info per serving

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

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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
(sh)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.

  • 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.
  • A simple, refreshingly dry white wine like Muscadet is lovely, or make it a cool, creamy wheat beer.

From October 2009

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