Saturday, 16 July 2011

Thai green curry with prawns

Tasty curries

Initially I was going to name this post ‘thai green prawn curry,’ but then I thought that that could give the impression that it was the prawns that were green, rather than the curry, which is definitely not the case. If your prawns are green...well, I would probably throw them away if I were you.
Thai green curry seems to be one of those recipes that pretty much everyone has in their repertoire these days. Here’s how I make mine.
*Disclaimer* - This curry is no doubt hideously unauthentic, but it tastes good and is super-speedy, so I really don’t give a damn.
Thai green curry with prawns
Serves 4
For the paste:
3 cloves garlic
3 green birds eye chillis
4 spring onions
Small knob of ginger
1 tbsp phad-kapraow paste (holy basil and chilli)

For the curry:
1 tin coconut milk
2 tbsp fish sauce
3 sticks of dried lemongrass
1 pack of mange tout
1 pack of fine green beans
Handful of peas
Handful of mushrooms
1 pack raw king prawns
1 pack cooked small prawns
1/2 lime

To serve:
Basmati rice
Lime wedges

Put your rice on to cook.

Stick all the paste ingredients in a blender and blitz.

Phad-kaprow paste! This stuff is crazy-spicy. Seriously. It burrrrrns.

Devein the king prawns and fry with the paste for 2 mins. Add the mushrooms and fry for another minute.

Add the coconut milk, fish sauce, lemongrass sticks, mange tout, green beans, and juice of half a lime. Cook for a further 3 minutes, until the vegetables are almost tender. Add the peas and small prawns and cook for a minute more.

Serve your curry with the rice and a wedge of lime.

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