Thai Green Curry with Prawns Recipe
I tend to chicken out a bit when making curry sauces. I wanted to challenge myself today but alas couldn't find anywhere that sold lemongrass. I was really looking forward to using it to prepare fragrant curry sauce, along with coconut milk, green chillies and fresh herbs but it was not going to be. I ended up simply buying ready-made green Thai curry paste. Taking shortcuts does have benefits, saving on time and money, and while the sauce may not be the real McCoy, it still delivered on the "wow" factor.
The great thing with Thai cooking is that a lot of it can be prepared in advance and then served quickly with whatever it may be, and having the ready-made Thai curry paste helped here tremendously. It was as straightforward as cooking the basics and then adding it afterwards You can simply store the curry sauce in a jar in the fridge and use it as you please.
Do you like your food spicy? I enjoy an intensely flavoured meal now and then and this one certainly had a fiery taste. The coriander here helped cool the spiciness. But going back to that chicken I mentioned; that's going to be the midweek menu with the already prepared curry sauce.
Prep Time: 15 minutes
Cook Time: 10 minutes
4 shallots, finely chopped
2 garlic cloves, finely chopped
3 tbsp Thai green curry paste
500ml coconut milk
350g cooked prawns
4tsp soy sauce
4tsp lemon juice
a handful of coriander, chopped to serve
Heat the oil in a large saucepan. Add the chopped shallots and garlic and stir-fry for 2 minutes.
Add curry paste and coconut milk and raise the heat until it starts to bubble.
Add peas and cook for 1-2 minutes until softened.
Add the prawns, soy sauce and lemon juice and stir to cook through.
Stir in the chopped coriander and serve with noodles.