Recipe: Yummy Thai Green Prawn Curry

Delicious, fresh and tasty.

Thai Green Prawn Curry. Cooking & baking supplies and more. Just made this for a family of four. Just spicy enough for the adults but too spicy for the kids, although they loved the taste.

Thai Green Prawn Curry SERVE OVER NOODLES OR JASMINE RICE. For the curry paste, lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant. Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic. You can have Thai Green Prawn Curry using 11 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Thai Green Prawn Curry

  1. You need 150 g of cooked king prawn.
  2. It's 1/2 cup of coconut milk.
  3. It's 3 tbsp of green Thai curry paste.
  4. It's 1 tbsp of fish sauce.
  5. You need to taste of Salt.
  6. You need 2 tbsp of olive oil.
  7. It's Half of cup broccoli.
  8. Prepare Half of cup green beans.
  9. It's Half of cup spinach.
  10. You need 3 of green fresh chilli.
  11. Prepare of Red chilli to garnish.

Use a fork to whisk eggs, green curry paste, coconut cream, garlic chives, coriander and a pinch of salt. In a hot pan over medium heat fry prawns with oil, a pinch of salt, chilli, mushrooms, garlic, spring onion, kaffir lime leaves and curry leaves. Stir through and fry for a minute. Carefully pour the egg over and around the prawns.

Thai Green Prawn Curry step by step

  1. Wash all the vegetables. Only cut broccoli in medium pieces. Now in a frying pan pour oil. Fry the broccoli and beans for few minutes. Now add green curry paste. Add prawns and spinach cook them well in medium flame..
  2. Then add coconut milk and bring it to boil. Add green chillies and fish sauce. Put the lid on and cook them for 10mins in low flame. If needed can add some water..
  3. It can be served with steamed rice or fried rice..

When I was in Australia for a year, I lived above a Thai restaurant. They made the best green curry I've ever tasted. I was a regular customer and I managed to persuade the chef to let me know how he made the curry. I've adapted it slightly to bring down the heat but it's still got a nice kick to it. Once defrosted, reheat gently on the hob, until piping hot, then stir in spinach and coriander to wilt before serving.