Green Curry of Prawns recipe
information
A popular fragrant creamy curry that also takes very little time to prepare. It can also be made with thin strips of chicken meat.
ingredients
30 ml (2 tbsp) vegetable oil
30 ml (2 tbsp) green curry paste
450 g (1 lb) king prawns, shelled and deveined
4 kaffir lime leaves, torn
1 stalk lemon grass, bruised and chopped
250 ml (8 fl oz) 1 cup coconut milk
30 ml (2 tbsp) fish sauce
1/2 cucumber, seeded and cut into thin batons
10 - 15 basil leaves
4 green chillies, sliced, to garnish
30 ml (2 tbsp) green curry paste
450 g (1 lb) king prawns, shelled and deveined
4 kaffir lime leaves, torn
1 stalk lemon grass, bruised and chopped
250 ml (8 fl oz) 1 cup coconut milk
30 ml (2 tbsp) fish sauce
1/2 cucumber, seeded and cut into thin batons
10 - 15 basil leaves
4 green chillies, sliced, to garnish
method
1. Heat the oil in a frying pan. Add the green curry paste and fry until bubbling and fragrant.
2. Add the prawns, kaffir lime leaves and lemon grass. Fry for 1 - 2 minutes, until the prawns are pink.
3. Stir in the coconut milk and bring to a gentle boil. Simmer, stirring occasionally, for about 5 minutes or until the prawns are tender.
4. Stir in the fish sauce, cucumber, and basil, then top with the green chillies and serve.
2. Add the prawns, kaffir lime leaves and lemon grass. Fry for 1 - 2 minutes, until the prawns are pink.
3. Stir in the coconut milk and bring to a gentle boil. Simmer, stirring occasionally, for about 5 minutes or until the prawns are tender.
4. Stir in the fish sauce, cucumber, and basil, then top with the green chillies and serve.
serving amount
serves 4 - 6
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
