Thai Green Prawn Curry Food

THAI GREEN CURRY

Steps:

• Heat oil in a heavy based skillet or pot over medium high heat.
• Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
• Add chicken broth and coconut milk, mix to dissolve paste.
• Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
• Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
• Add kaffir lime leaves. Mix then bring to simmer.
• Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
• Add eggplants, cook 5 minutes until soft.
• Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
• Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
• Serve curry over jasmine rice with garnishes of choice.

THAI GREEN PRAWN NOODLES RECIPE BY TASTY

Steps:

• Fry the prawns with salt and pepper until they've just turned pink. Take out and set aside.
• In the same pan, fry the garlic and green chili for a few minutes before stirring in the peas and Thai green curry paste.
• Add the prawns and noodles and mix together for another couple of minutes.
• Serve with a little lime juice squeezed over.
• Enjoy!

THAI GREEN CURRY PRAWNS

Steps:

• Place cumin, coriander, ginger, garlic, green chile peppers, lemon grass, cilantro, lime juice, lime zest, and 2 tablespoons of corn oil in a food processor. Blend to a smooth, thick paste. Set aside.
• Heat 1/4 cup of corn oil in a large skillet over medium-high heat. Cook and stir green beans and baby corn for about 30 seconds. Stir in the paste, soy sauce, and coconut milk and bring to a boil. Reduce heat to medium and simmer for 5 to 7 minutes, then add the shrimp. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes. If the sauce becomes too thick, stir in some water.

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.

THAI GREEN PRAWN CURRY

Steps:

• prepare as above

THAI GREEN CURRY WITH SEAFOOD

Steps:

• 1. Pour the vegetable oil in a large wok or large non-stick pan and place it over high heat until hot, then add the curry paste.
• 2. Stir fry the curry paste for about 2 minutes. Then turn the heat lower to medium. Pour in the coconut milk.
• 3. Then add the grated ginger, chopped shallot, the sugar, fish sauce, kaffir lime leaves (optional) and the fish bouillon cube.
• 4. Stir well and let the coconut cook for 8 to 10 minutes. Then add the fish and seafood to the hot green curry.
• 5. Turn the heat lower again and simmer the seafood and fish for 3 minutes. Then add the frozen peas and green beans.
• 6. Cook the curry for another 3 to 4 minutes. Then check the seasoning and add extra fish sauce or sugar to taste if necessary. Divide the seafood and fish over deep plates and drizzle with the green curry sauce. Serve hot.

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.

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.

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.

THAI GREEN PRAWN CURRY RECIPE

Steps:

• Begin by heating a few tablespoons of oil over a medium flame in a deep frying pan.
• Add the onions and cook until they become translucent.
• Add in the fish sauce, curry paste, chili, and ginger and stir fry for 3-4 minutes.
• Add the broccoli and cook for another 3-4 minutes.
• Pour the coconut milk and allow it to simmer over a low flame for 4 minutes
• Then add the pak choi and prawn. Let it cook for 7-10 minutes.
• Before serving garnish with lime juice and coriander.

THAI GREEN PRAWN CURRY

Steps:

• Heat the oil in a large pan with a lid. Add the onion and coriander stalks, cook gently for 8-10 mins
• Add the garlic, ginger, green chillies and turmeric and cook for another 2 mins
• Pour in the coconut milk, bring to the boil. Season with a pinch of salt and pepper; add the cardamom, cloves, lime leaves and cinnamon. Simmer for 3-4 mins until thickened
• Add the prawns and cook for 3-4 mins. Cover the pan, remove from heat and set aside for about 5 minutes - the prawns will continue to cook. Ensure they are fully cooked before serving
• Rinse rice under cold water till clear, boil for 10 minutes and drain. Serve with the curry, garnished with the coriander leaves