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- » Thai green prawn curry
Thai green prawn curry - Serves 6
Ingredients:
- 1 ¼ lb raw tiger prawns, peeled and deveined
- 225g/8oz sugar snap peas or mangetout
- 2 tbsp shredded fresh Thai basil or coriander
- 1 tsp cumin
- 1 tsp salt
- Fresh ground white pepper
For the curry paste:
- 1 tsp shrimp paste
- 2 shallots(preferably Thai) chopped
- 4cm/1 ½ piece of galangal or fresh root ginger peeled and chopped
- 1 tbs palm sugar or soft light brown sugar
- 1 stick lemon grass finely chopped
- 3 large cloves of garlic crushed
- 3-4 green birds eye chillies, deseeded and chopped
- 2x20g / ¾ oz packs of fresh coriander chopped.
For the sauce:
- 2x 400ml / 1fl oz cans of coconut milk
- 1 tablespoon ground nut or vegetable oil
- 1 tsp ground coriander
- 570 ml/ 1 pint shellfish stock
- 1-2 tbsp nam pla fish sauce
- 3 kaffie lime leaves, preferably fresh
- Juice of 1-3 limes
- Salt and freshly ground pepper
Method
Make the curry paste: put all the ingredients into a food processor together with 3-4 tbsp of coconut milk and whizz to form a pate
Heat the oil in a large sauté pan or casserole, add the ground coriander and fry for 30 seconds. Pour over the remaining coconut milk and bring to the boil then simmer for a few mins or until the coconut milk “cracks” or looks split. Add the curry paste and continue to stir over a low to medium heat for a further 3-4 mins. Stir in the stock and bring to the boil then add fish sauce and kaffer lime leaves. Simmer for 12-15 mins. Add lime juice to taste and adjust the seasoning using salt, pepper and fish sauce. Add the prawns and sugar snap peas. Bring curry back to a gentle boil and simmer for 2-3 mins or until the prawns are cooked. (the will lose their transparency and turn pink) do not overcook or they will become tough. Stir in the basil or coriander and season to taste. Serve with rice