You can buy a pretty good ready-made paste for making Thai green curry, but occasionally I like making it from scratch. This recipe tastes as good as any I have had in a Thai restaurant.
Thai Green Curry Prawns
- a good bunch of coriander leaves, chopped
- 4 lemongrass stems, chopped
- a bulb of garlic, chopped
- a tablespoon of chopped ginger
- 2 shallots, chopped
- 1 teaspoon whole cumin seed
- a tablespoon fish sauce
- 8 long green chillies, seeded and chopped
- a thin slice of trasi (shrimp paste)
- a dollop of peanut oil
- a dash of sesame oil
- 500g prawns, peeled
- one shallot sliced
- a carrot julienned*
- a long red chilli seeded and sliced
- vegetables such as snow peas, thinly sliced broccoli, green capsicum, celery or bokchoi
- 1 litre Campbell’s Real chicken stock
- 1 tin coconut cream
- a few kaffir lime leaves
- 3-4 heaped teaspoons palm sugar (or brown sugar)
- a few dashes of lime juice and/or a dollop of tamarind water
- a tablespoon of pickled green peppercorns
- In a blender, zap the first eight ingredients to a smooth paste.
- Heat the oil in a wok and fry the trasi for a few seconds, then add the paste.
- Stir-fry the paste until it is fragrant.
- Add prawns, and stir for a few seconds until they are covered with sauce and picking up the flavour.
- Add the remaining ingredients except the vegetables
- Bring to a simmer and cook for around two or three minutes, until the prawns are cooked
- Add the vegetable and stir for another minute or so
This made quite a lot, which will give me some ready to heat meals through the week. Suits. I could eat this every day.
Warning: This recipe is spicy hot so according to your taste you may wish to tone down the chillies a little,
* I bought this neat julienne slicer at the Katanning Harmony Festival last month and I just love using it. And why should green curry not have some orange in it?