Thai Green Curry With Prawns 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.

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.

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.

THAI GREEN CURRY WITH PRAWNS

Steps:

• Combine all of the paste ingredients in a food processor.
• Fry half the curry paste gently for a few minutes until you can smell the aromas (careful not to burn). Cook the rice according to the packet instructions (rinse with cold water first).
• Add the coconut milk and, refill the tin with cold water and add. Mix to combine and bring to a simmer.
• Add the aubergines and cook for 12 mins.
• Add the the peppers with the rest of the curry paste and juice of the lime after 12 mins. Cook for 3 mins.
• Add the beans and the raw prawn and cook until prawns are pink (3 mins). Season and serve.