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.