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Thai green curry
Thai green curry
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Quick and delicious seafood dish perfect for the whole family.
Ingredients:
  • 2 brown onions, cut into wedges
  • 20.00 ml finely grated ginger
  • 75g curry paste
  • 400ml coconut milk
  • 125ml chicken stock
  • 4 makrut lime leaves
  • 600g firm white fish fillet (such as ling), cut into 3cm pieces
  • 500g prawns, peeled leaving tails intact, deveined
  • 115g pkt baby corn, halved
  • 225g can sliced bamboo shoots, drained
  • 24.40 gm fish sauce
  • 20.00 ml palm sugar
  • Coriander leaves, to serve
Instructions:
  • In a wok set over high heat, heat the oil until shimmering. Stir in the onions and cook for 2-3 minutes until they start to soften. Introduce the ginger and curry paste, stir-frying for 1 minute until fragrant.
  • Simmer coconut milk, stock, and makrut lime leaves. Add fish, prawns, baby corn, and bamboo shoots, cook for 2-3 minutes until seafood is just cooked through. Remove from heat.
  • Combine lime juice, fish sauce, and sugar, gently stirring to blend. Divide mixture among serving bowls. Garnish with coriander leaves. Serve immediately with steamed rice, if preferred.

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