Thai Green Prawn Curry
Juicy king prawns combine with zingy lime, warming chilli and creamy coconut in this classic Thai dish.

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Thai Green Prawn Curry

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Really quick to get to the table and deliciously satisfying too.

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    I love Thai food for two reasons: firstly, it’s so fragrant and bursting with zingy flavours; secondly, it’s so easy to cook at home.  You will know by now that I love anything that can be thrown together in a hurry (like this One Pot Asparagus Cream Pasta) but still packs a punch like dinnertime deserves, and this Thai Green Prawn Curry definitely fits the bill.  Be inventive and add a handful of your favourite vegetables (sugar snaps work well here); swap the prawns out for chicken if you prefer, or even add a splash of fish sauce for that authentic sour tang.  You can make your own curry paste if you want, but when you’re in a hurry, shop-bought is so much easier on the clock and, after all, we’re going for easy cooking here.

    Photographs by Rustic Foodie Girl Rachel.

    Steps

    1
    Done

    Put a little oil in a wok and gently fry the spring onions for a few minutes, until softened.

    2
    Done

    Add in the 2 tsp. of curry paste - or more if you like it really spicy - and stir to release the fragrance.

    3
    Done

    Next, tip in the raw prawns and continue to fry in the paste for a minute (they will start to turn pink), then pour in the tin of coconut milk and allow to come up to a simmer.

    4
    Done

    Leave to reduce for no more than five minutes, until the prawns are cooked through, but not chewy.

    5
    Done

    Remove from the heat, squeeze over the juice from the lime and garnish with fresh coriander. Great served over sticky Thai jasmine rice.

    TfB

    Owner/Author of The Food Brood

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