Easyyummykingprawnthaigreencurry Recipes

AUTHENTIC THAI GREEN CURRY

Authentic Thai Green Curry image

This is a classic Thai green curry (kaeng kiau wan) and my favorite curry of all time! You can substitute chicken or tofu for the pork, but make sure you serve it with lots of jasmine rice.

Provided by Toi

Categories World Cuisine Recipes Asian Thai

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

2 (8 ounce) cans bamboo shoots, drained and thinly sliced
3 tablespoons corn oil
3 tablespoons green curry paste, or more to taste
1 pound lean boneless pork, cut into 1/2-inch cubes
2 (14 ounce) cans coconut milk
1 small red bell pepper, thinly sliced
1 tablespoon white sugar
½ teaspoon salt
8 kaffir lime leaves, thinly sliced
2 teaspoons fish sauce, or more to taste
½ cup Thai basil

Steps:

Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.

Nutrition Facts : Calories 638.1 calories, Carbohydrate 15 g, Cholesterol 37.1 mg, Fat 65.3 g, Fiber 4.1 g, Protein 24 g, SaturatedFat 41.2 g, Sodium 743.7 mg, Sugar 5.4 g

QUICK THAI GREEN CURRY

Quick Thai Green Curry image

This is an easy and versatile, quick meal. Use any type of cooked meat and serve this over steamed rice or cooked noodles. Use low-fat coconut milk if you like. I found this in the Chicago Tribune.

Provided by Hey Jude

Categories Meat

Time 26m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
2 shallots, minced
1 inch piece gingerroot, minced
1 -2 tablespoon thai green curry paste
1 (14 1/2 ounce) can chicken broth
2 cups cooked beef or 2 cups cooked pork
1 (16 ounce) can coconut milk
1 (8 ounce) can sliced bamboo shoots, drained
1/4 teaspoon salt
1 cup shredded basil leaves
lime wedge

Steps:

Heat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, about 1 minute. Reduce heat to medium; stir in curry paste. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil.
Serve in bowls over steamed rice or noodles with lime wedges on the side for squeezing over.

Nutrition Facts : Calories 415.5, Fat 33.2, SaturatedFat 23.4, Cholesterol 52.5, Sodium 555.2, Carbohydrate 8.8, Fiber 1.6, Sugar 2.1, Protein 24.4

PRAWNS IN THAI GREEN CURRY

PRAWNS IN THAI GREEN CURRY image

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

Ingredients

2 pkgs (340 g each) frozen tiger prawns, thawed
1 tbsp grated fresh ginger
2 green onions, finely chopped
2 cloves garlic, crushed
1 tbsp oil
1 red bell pepper, cut into small strips
1 tbsp green curry paste
1 can (14 oz/398 mL) coconut milk
1 cup snow peas, halved
1 tbsp cornstarch
2 tbsp soy sauce
2 tbsp water
1/2 cup coarsely chopped fresh mint
1/2 cup coarsely chopped fresh basil
Hot cooked jasmine rice

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

EASY YUMMY KING PRAWN THAI GREEN CURRY

Easy Yummy King Prawn Thai Green Curry image

This is an easy recipe with amazing results. I first tried this with fresh chilli, lemongrass and ginger, but the things I list here can be kept as part of your fridge/cupboard stock and therefore this can be made at the drop of a hat, pretty much no prep needed, and tastes just as good. We have this on a weekly basis. The consistency of the sauce will be quite thin, which is fine, do not try to thicken it, it is meant to be that way. I serve this in a bowl, on a plate with the rice to the side, so you can scoop up a forkful of rice then dip and pick up prawns, mushrooms and sauce. I would recommend tasting once you put the stock etc in, if it is too sweet, add more stock, you can tinker with the amount of stock and coconut milk to your taste. The coriander must be fresh, it really makes the dish. Enjoy!

Provided by Marychef

Categories Curries

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

250 g peeled headless king prawns
150 g baby button mushrooms
150 ml coconut milk
150 ml chicken stock
2 teaspoons green curry paste
1 teaspoon gingerroot, in oil
1 teaspoon lemongrass, in oil
1 teaspoon dried chili pepper flakes
2 tablespoons fish sauce
1 tablespoon oil
3 tablespoons chopped fresh coriander

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.

Nutrition Facts : Calories 347.1, Fat 25.4, SaturatedFat 15.7, Cholesterol 159.8, Sodium 2243.2, Carbohydrate 9, Fiber 0.7, Sugar 3.1, Protein 23.1

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