Recipe

Thai green prawn curry

Plump, juicy prawns are always delicious spiced with fresh green curry paste.

Dec 31, 2009 1:00pm
  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Thai green prawn curry
  • 24 (1kg) uncooked medium prawns, shelled, deveined, tails intact
  • 1 tablespoon vegetable oil
  • 1/4 cup (75g) thai green curry paste
  • 4 kaffir lime leaves
  • 1 10cm stick lemongrass (20g), cut into three pieces
  • 2 cup (500ml) coconut milk
  • 3/4 cup (180ml) water
  • 1 1/2 tablespoon fish sauce
  • 150 gram snake beans, cut into 4cm pieces
  • 1/3 cup (50g) fresh or frozen peas
  • 2 teaspoon grated palm sugar
  • fish sauce, extra
  • grated palm sugar, extra
  • 1/2杯新鲜泰国罗勒叶
  • 2 limes, cut into wedges

Method

Thai green prawn curry
  • 1
    Butterfly prawns by cutting along the centre back of prawns, without cutting all the way through.
  • 2
    In a large frying pan, heat oil over medium heat; cook paste, lime leaves and lemongrass, stirring, for about 3 minutes, or until fragrant.
  • 3
    Add coconut milk, water, sauce, beans and peas; simmer, stirring, for about 3 minutes, or until vegetables are almost tender.
  • 4
    Add prawns; cook for about 1 minute or until prawns are just cooked through. Stir in sugar. Season to taste with extra fish sauce or sugar, if needed.
  • 5
    Serve curry with basil and lime.

Notes

You can use green beans if snake beans are not available and coriander if you can't find thai basil.

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