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Thai prawn green curry
Thai prawn green curry
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Satisfy your prawn curry craving homemade.
Ingredients:
  • 36.80 gm sunflower oil
  • 1kg peeled green prawns
  • 200ml chicken style liquid stock
  • 400ml coconut milk
  • 8 makrut lime leaves (see note)
  • 48.80 gm fish sauce
  • 8.00 gm brown sugar
  • 20.00 ml green peppercorns in brine (see note) drained
  • Thai basil, to garnish
  • Coriander leaves, to garnish
  • Steamed jasmine rice, to serve
  • 82.50 ml coriander leaves, plus 2 tbsp chopped coriander stalks
  • 4 lemongrass stems (pale part), chopped
  • 6 long green chillies, seeds removed
  • 3 garlic cloves, roughly chopped
  • 5cm piece ginger, chopped
  • 2 Asian (red) eschalots (see note), chopped
  • 2.50 gm ground cumin
Instructions:
  • Combine all curry paste ingredients in a food processor and blend until smooth. Heat 1 tablespoon of oil in a wok over medium-high heat.
  • Add 4 heaped tablespoons of paste to the pan and stir-fry until fragrant, about 2-3 minutes. Add the prawns, coat them in the mixture, then pour in the stock, coconut milk, lime leaves, fish sauce, sugar, lime juice, and peppercorns. Cook for 4-5 minutes, stirring occasionally, until the prawns are cooked through. Serve the curry in bowls, garnish with herbs, and serve with rice.

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