Thai Green Prawn Curry

Name: Thai Green Prawn Curry
Ingredients: 400 grams Prawns/shrimp (Peeled and deveined raw king prawns, or tiger prawns ( About 0.88lbs )); 400 ml Coconut milk (Full cream coconut milk); 4 tbsp Green curry paste (Thai green curry paste, I used Mae Ploy curry paste.); 100 ml Water (Add more water if needed); 100 grams Bamboo shoots (Tinned or fresh); handful Thai basil (Or Italian basil); 4-5 leaves Kaffir lime leaves (Remove the stem part, Or 1tsp lime zest); 1-2 Chilli pepper (Or birdeye chilli); 2 tbsp Fish sauce; 1 tbsp Brown sugar (Palm sugar or white sugar)

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Servings: 4

asian classic easy dinner spicy curries

Instructions

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Step 1

Heat the pan to medium heat. Add half of the coconut milk, and reduce the coconut milk for 1-2 minutes or until the oil appears.

Step 2

Add green curry paste and stir it well for a few seconds until fragrant.

Step 3

Then pour in water and the rest of the coconut milk. Season the dish with fish sauce and sugar.

Step 4

Stir in bamboo shoots and prawns. Cook for 1-2 minutes or until the prawns are cooked.

Step 5

Finish with kaffir lime leaves and fresh chillies. Make a taste test and add more salt or fish sauce if needed.

Step 6

Transfer to a serving plate and serve with plain rice or rice noodles.

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