May 5, 2020 Thai Prawn Green Curry

Serves 2 people

150g Raw King Prawn/Tiger Prawn Deshelled and Deveined
1/2 Onion Finely Chopped
2 Tbsp Sunflour/Sesame Oil
2 Cloves Garlic Finely Chopped
250ml Coconut Milk
4 Tbsp Curry Paste
75g Mange Tout/Sugar Snap Peas
2 Tbsp Soya Sauce
1 lime Zest
2 Tsp Lime Juice
75g Cubed Aubergine 2cm Roughly
75g Baby Corn
2 Tbsp Thai Fish Sauce
1 Fish Stock Cube

Cooking with Albert

Green Curry Paste:

1/2 Tsp Ground Cumin
1.5 Tsp Ground Ginger
3 Green Chilies
3 Tsp Minced Ginger
3 Tsp Minced Garlic

3 lemon Grass Stalks
6 Tbsp Fresh Coriander
2 Tbsp Sunflower / Sesame Oil
2 Tbsp Fish Sauce Thai Juice 2 Limes

Method: Blend all ingredients together to a smooth paste (will yield enough for three more curries and can be refrigerated for 3 weeks) Alternately a good quality ready made shop bought green curry paste

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