MainsGeorgia Salamat

Thai Green Prawn Curry

MainsGeorgia Salamat
Thai Green Prawn Curry

The Dish

 

Thai Green Prawn Curry

Best for: Dinner, Lunch

Serves: 2-4

Prep time: 10 mins

Cook time: 20 mins

Full of flavour, super versatile, easy and delicious. Given the current situation I’m trying to make my recipes as versatile as possible as I am aware you may not be able to get hold of certain ingredients, so don’t worry if you don’t have everything.

 

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The Recipe

Step 1

Start by making the rice. Rinse the rice a couple of times, in a sieve, to remove the excess starch. Add the rice and the water to a saucepan, bring to the boil, then reduce the heat to a simmer and add a lid. Cook with the lid on for 10 mins. When 10 minutes is up, turn off the heat, but keep the lid on for a further 5-10 mins to allow it to steam.

Step 2

Now make the the curry paste. Add all the ingredients for the paste into a food processor and blitz until smooth.

In a large pan on a high heat, add a little olive and the veg (broccoli, corn, sugar snaps) cook for 2mins until just start to soften slightly.

Step 3

Add the curry paste and cook for a further 2 mins, then add the prawns, coconut milk, drained water chestnuts and leave to simmer for 5-10 mins. The curry is now ready.

Step 4

Remove the lid from the rice and fluff it up with a fork. Add a tbsp of sushi rice seasoning and carefully mix, ensuring not to break the grains.

Step 5

Serve the curry with the rice and top with coriander, roasted peanuts, fresh red chilli, chilli flakes and a squeeze of lime.

 

INGREDIENTS

Curry paste

  • 2-4 Green Chilli’s, seeds removed. (depending on how spicy you like it)

  • 2 garlic cloves

  • 1 shallot

  • 3 inches ginger, diced 

  • 1 stalk lemongrass

  • 4 kaffir lime leaves  

  • 20g coriander, stalks included

  • 1 tsp ground cumin

  • 1 tsp coriander seeds

  • 2.5 tbsp olive oil.

  • 2 tsp soy sauce

  • 1 tsp fish sauce

  • zest and juice of 1 lime

 Curry

  • 150g sugar snaps

  • 150g long stem broccoli

  • 100g baby corn

  • 200g king prawns

  • 200g water chestnuts

  • 1 can coconut milk - 400g

Rice

  • 200g Japanese sticky rice

  • 300ml water

  • 1 tbsp sushi rice seasoning. (if you don’t have this you can use 1 tbsp rice vinegar with a 1tsp of sugar)

Topping

  • Fresh coriander

  • Roasted peanuts

  • Lime wedge

  • Fresh Red chilli

  • Chilli flakes