Prawn Green Curry Food

THAI GREEN PRAWN CURRY

Steps:

• Place a wok or large shallow pan onto a medium heat. Add 3 tbsp of Thai green curry paste and cook for 1 minute to release the flavours.
• Next add a can of coconut milk and stir well until fully combined with the paste.
• Continue to stir until heated through.
• Next add a small amount of cold water to 1 tbsp of plain flour and mix into a paste. Add this to the sauce and stir in. Continue to heat and stir until sauce starts to thicken. (Skip this step if gluten free and see expert tips below for other ways to thicken the sauce)
• Add the raw king prawns to the green sauce and bring to a gentle simmer. TIP: do not boil as this will cause the sauce to thin out.
• Season with lime juice, lime zest, brown sugar and fish sauce (if you're making a vegetarian curry replace the fish sauce with a vegan fish sauce or seaweed paste). Stir well and cook at a simmer for 2-3 minutes or until prawns are bright pink.
• Next, add your choice of vegetables (I added edamame beans) and heat for a further 1-2 minutes or until veg is cooked but still crisp and bright green.
• Top with fresh basil, fresh chillies and Crispy onions. Dish up and serve with rice.

THAI GREEN PRAWN CURRY

Steps:

• Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.
• Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.

PRAWNS IN THAI GREEN CURRY

Steps:

• Peel and devein prawns, leaving tails intact.
• In a large frypan, sauté ginger, onions and garlic in oil until fragrant. Add red pepper and prawns.
• Cook and stir until prawns are lightly browned on both sides.
• Stir in curry paste, coconut milk and snow peas. Bring to a simmer and cook just until prawns are tender.
• Combine cornstarch, soy sauce and water; stir into prawn mixture and cook just until thickened.
• Stir in mint and basil. Serve immediately over jasmine rice.

EASY YUMMY KING PRAWN THAI GREEN CURRY

Steps:

• Heat the oil in a wok or large frying pan.
• Add the ginger, lemongrass, chilli flakes and cook for one minute.
• Add the curry paste and stir well, and cook for two minutes.
• Add the coconut milk, fish sauce and chicken stock and bring to a boil.
• Reduce the heat to a strong simmer and add the mushrooms. Simmer for 8-9 minutes.
• Add the prawns. If your prawns are already cooked, then heat through for no more than 2-3 minutes, or they will become tough. If raw prawns are being used, cook until they are completely turned pink and then two minutes more.
• Stir in the coriander for the last minute of cooking.
• Serve with jasmine rice.

GREEN PRAWN CURRY

Steps:

• Heat a heavy-bottomed casserole, and add oil, when hot add the cardamom, cloves and cassia bark.
• Cook for one minute on medium heat.
• Add the sliced onions and cook for 3-4 minutes, or until translucent, make sure the onion does not brown.
• Add the garlic, ginger and green chillies, and cook for 4-5 minutes.
• Mix the turmeric, ground cumin and ground coriander with the water to make a paste, and add to the pot.
• Place the coconut milk, ground almonds and cashew nuts into a food processor and blend until you have a smooth paste, add a little water if required to give it a single cream consistency.
• As soon as the liquid has reduced down in the pot, add the coconut milk mixture and stir continuously for 1-2 minutes, add the curry leaves, and bring to the boil, stirring slowly.
• Add salt, to taste, and simmer for 1-2 minutes, then add the prawns, continue to cook for a further 1-2 minutes, before removing the saucepan from the heat.
• Sit for 5-6 minutes, while the latent heat of the curry cooks prawns.

EASY THAI PRAWN CURRY

Steps:

• Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.
• Tip in the prawns, then cook for 5-10 mins more, depending on how large they are. Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.