THAI GREEN CURRY WITH PRAWNS | MARION KITCHEN
Quench those hunger pangs fast! Prawns (the bigger the better) and snapper take spicy Thai green curry to a new level. Start with Marion's Kitchen Thai Green Curry kit, add seafood and vegies, and you'll be tucking into a great midweek meal before you know it.
Provided by Bee
Yield 4
Number Of Ingredients 9
Steps:
- Step 1.Heat oil over medium heat and fry my THAI GREEN CURRY PASTE for about a minute or until it starts to smell yummy.
- Step 2.Pour in the creamy coconut milk and 1 cup of water. Then add the DRIED THAI HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry). Now wait for the curry to start simmering again.
- Step 3.Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots to the curry along with the prawns, fish and vegetables. Simmer for about 5-10 minutes or until seafood is cooked through. Remove from heat and serve.
FRAGRANT THAI PRAWNS
Add subtle Thai flavours to seafood in Curtis Stone's prawn recipe
Provided by Curtis Stone
Categories Dinner, Main course, Starter
Time 1h30m
Number Of Ingredients 10
Steps:
- Tip all the chopped ingredients into a bowl, add the olive oil along with the lime zest and juice and mix well. Set aside for 30 minutes to allow the flavours to mingle.
- To make fragrant Thai prawns, remove heads and peel shells from 20 raw king prawns but leave tail sections on. Toss in the marinade and cook on a really hot barbecue for 45 seconds on each side until they turn from grey-blue to pink.
Nutrition Facts : Calories 137 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Protein 16 grams protein, Sodium 0.42 milligram of sodium
EASY THAI PRAWN CURRY
Try our easy Thai prawn curry on a busy weeknight. This quick dinner is ready in under 20 minutes and flavoured with warming red Thai curry paste
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 203 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.25 milligram of sodium
PRAWNS IN THAI GREEN CURRY
Thai green curry paste is made with green chilies, galangal, and kaffir lime, making for a spicy and slightly sweet flavour. We combine it with coconut milk, ginger and fresh herbs in this tasty prawn dish. Serve it over fragrant jasmine rice.
Categories Mains
Yield Serves 6.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 305 Calories, 22.2 g fat, 19.6 g protein, 9.0 g carbohydrate, 2.3 g fibre, 1421 mg sodium
THAI STYLE TIGER PRAWN CURRY
A mildly spiced, flavourful curry that beautifully balances different tastes and textures, resulting in a curry that leaves its flavour lingering and leaves you wanting more :-).
Provided by Vic Krishnan Kannan
Categories Lunch/Snacks
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- 1) Overnight, soak the almonds so that the skin will come off easily the next day.
- 2) Clean and cut the mushrooms, pineapple, onion, cherry tomatoes and capsicum and set aside.
- 3) Devein the prawns.
- 4) Remove the skin of the almond and grind it along with the dry chillies, garlic and ginger to form a smooth paste.
- 5) Grate the zest from the lemon.
- 6) Add the oil to the pan and saute the cut vegetables on high fire and toss in a pinch of salt.
- 7) Add the paste made of almonds, chillies, garlic and ginger.
- 8) Add turmeric powder.
- 9) When the vegetables soften, add the coconut milk.
- 10) When the coconut milk starts boiling, add the lemon zest.
- 11) In a separate pan, melt the butter, add the peeled prawn, add a pinch of salt and toss until it turns pink.
- 12) Once the prawns are cooked, add it to the wok with the rest of the stuff.
- 13) Let it simmer for a few minutes under low fire, add the remaining salt.
- 14) Taste the gravy and add more salt if required.
- 15) Serve with steamed rice and popodums.
Nutrition Facts : Calories 442.4, Fat 32, SaturatedFat 19, Cholesterol 70.6, Sodium 1326, Carbohydrate 32.2, Fiber 6.2, Sugar 16.4, Protein 14.8
THAI GREEN PRAWN CURRY
Whip up this Asian style prawn dish in just 15 minutes with coconut milk and sugar snap peas - serve over noodles or jasmine rice
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 580 calories, Fat 49 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 2 milligram of sodium
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