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Thai Green Pork Curry
Irene MullerIrene Muller

Green Prawn Curry

5 from 3 votes
If you feel like you're a little flu-ish or perhaps you're just in the mood for something delicious, this Thai Green Prawn Curry is a winner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 5
Course: Main Course
Cuisine: Thai
Ingredients Method

Ingredients
  

  • 500 g medium to small prawns of your choice
  • 1 ½ cups cups coconut milk
  • 1 cup water
  • 1-3 tbsp Green Curry Paste
  • 1 tsp cumin powder
  • ½ tsp turmeric
  • 2 cloves garlic
  • 2 shallots finely diced
  • 1 tsp salt
  • 1 tsp 1 teaspoon white pepper
  • 6 curry or kaffir lime leaves dried or fresh
  • 100 g green beans sliced in two
  • 2 tbsp fish sauce
  • 2 tbsp soya sauce
  • 2 tbsp lime juice
  • 2 tbsp grated lime rind
  • 2-3 red or green chillies fresh or dried
  • 2 stalks Lemongrass trim the base, remove the rough outer layers, and finely slice the white interior
  • 2 tbsp petit peas frozen
  • 1 red and yellow pepper deseeded and chopped 
  • 2 tsp soft brown sugar
  • 1 cup fresh coriander leaves de-stemmed
  • Bamboo shoots optional

Method
 

  1. Peel the prawns, if you wish to, leave the tails intact. Cut down the back and devein. Set aside.
  2. Using a wok or heavy-based pan, bring the coconut milk and water to medium heat and add the shallots, garlic, lemongrass, curry paste, kaffir lime leaves, red pepper, peas, chillies and beans, mix well.
  3. Bring the coconut and ingredients to a boil until slightly thickened. 
  4. When beans are almost cooked but still firm, add the prawns and simmer for about 5  minutes or until prawns are pink in colour.
  5. Add the fish sauce, soy sauce, lime juice, lime rind, and sugar. Taste the curry, season with salt and pepper.
  6. Garnish with coriander leaves.