Thai green prawn curry
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Love Thai food? Why not try this delicious Thai green curry with prawns, coconut and aubergines
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Prep time: 20 mins
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Cooking time: 15 mins
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Serves: 4
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Skill level: Easy peasy
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Costs: Mid-price
Ingredients
- 2tbsp Thai green curry paste
- 2 can coconut milk
- 3tbsp fish sauce
- 2tbsp coconut cream
- 200g prawns
- 9 baby aubergines
- 16 pea aubergines (or replace baby and pea aubergines with 1 large aubergine)
- 9 kaffir lime leaves
- 20 sweet basil leaves (or replace with regular Italian basil)
- 2 fresh red chilli, finely sliced
- 1tbsp sugar
- 1tsp roasted ground cumin seed and coriander seeds
- A few coriander leaves
Method
- Heat the oil in a wok or saucepan until hot
- Add the green curry paste and fry for 20 secs
- Add the coriander and cumin seeds and stir-fry for about 2 mins until you can smell the herbs
- Lower the heat and add the coconut milk, a little at a time, allow it to simmer for about 1 min or until the oil starts to separate from the coconut milk
- Then add the prawns and aubergines and allow to cook for 2 mins
- Add the sugar, kaffir lime leaves and chilli
- Add the fish sauce to taste then simmer until prawns and aubergines are cooked through
- Add the basil leaves, mix well and transfer to a serving dish
- Decorate with the coconut cream and coriander leaves
By Blue Dragon
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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