Thai Green Prawn Curry 2013 03 12 Prep Time: Cook Time: Serves: -- -- 4 For a splash of colourful flavours and delish, freesh ingredients this Autumn, try this incredible Thai Green Prawn Curry recipe.
For the paste: • 1/2 teaspoon cumin, ground • 1 1/2 teaspoons coriander, ground • 2 or 3 green chillies • 3 teaspoons root ginger, minced • 4 teaspoons garlic, minced • 3 lemongrass stalks, finely chopped • 6 heaped tablespoons fresh coriander, chopped • zest of 1 lime • juice of 2 limes • 2 tablespoons oil
Other ingredients • 4 tablespoons oil • 200g peas or green beans • 200g baby corn • 400ml coconut milk • 3 tablespoons soy sauce
Add all the paste ingredients into a food processor and blend to form a thick smooth paste or chop all the paste ingredients very finely and mix to blend.
Heat the oil to very hot in a wok and stir- fry the beans and baby corn for 40 seconds.
Add the curry paste and then the coconut milk and bring to the boil.
Turn down the heat slightly and simmer for 5-7 minutes.
Add the prawns and stir for 3-5 minutes.
If the sauce becomes too thick add a little water.
If it's too thin, reduce for a couple of minutes over a moderate heat.