Thai Green Curry with Prawns
Gillian Stammer
This is a warm and tasty curry with loads of veggies and can be made as spicy as you can handle!
ingredients
- 2 tbsp cooking oil
- 3 tbsp green curry paste
- 3 cloves garlic
- 1 tbsp grated fresh ginger
- 1 fresh red chili pepper, seeded and minced
- 24 large shrimp, peeled and deveined
- Vegetables (choose what you like!):
- 1 zucchini cut lengthwise
- 1 red pepper sliced
- 1 green pepper sliced
- 5 stalks lemon grass
- 1 (4 ounce) can water chestnuts, drained
- 1/2 cup mangetout
- 1/2 cup baby corn halved
- 1 stalk bok choi chopped
- 2 cups light coconut milk
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp sugar (white or brown)
- 1 bunch fresh Thai basil leaves, torn
directions
- 1
1. Heat the oil in a large skillet over medium-high heat. Cook and stir the garlic and ginger, then chili pepper in the hot oil 3 to 4 minutes.
- 2
2. Mix in the the vegetables until coated, then add the prawns, and stir for another 3 minutes.
- 3
3. Pour in the coconut milk, sauces and sugar. Allow to simmer over medium heat, stirring occasionally, until the coconut milk has thickened. Top with basil leaves to serve.
notes
Serve this dish over fragrant thai coconut rice, or for a healthier option, serve with tasty brown rice.
Source: Gillian Stammer
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