Prawns In Thai Green Curry Recipes

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 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.

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.

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 CURRY SHRIMP

Steps:

• In a wok or large saute pan, heat the oil over medium-high heat. Add the eggplant, onions and bell pepper and cook until softened, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the curry paste, lime leaves, and fish sauce, and cook, stirring, for 15 seconds. Add the coconut milk and shrimp stock and bring to a boil. Lower the heat and simmer until thickened, 3 minutes. Add the shrimp and cook until pink, about 2 minutes. Stir in 1/4 cup of Thai basil and remove from heat.
• Season to taste with salt. Garnish with remaining 1/4 cup Thai basil. Serve with rice and lime wedges.