Thai Green Prawn Curry
An easy recipe for Thai Green Curry with Prawns that is enhanced by using fresh ingredients with a store bought paste
Servings: 2
Calories: 429kcal
Ingredients
- 250 grams peeled prawns (USA Shrimp)
- 2 teaspoons Thai green curry paste
- 1 large onion
- 200 grams green vegetables of your choice I used tenderstem broccoli
- 1 handful fresh green herbs Choose from coriander (USA cilantro), Thai basil, kaffir lime leaves or a mixture of any of these
- 3 cloves garlic
- 2 green chillis
- 1 small lime
- 1 inch fresh ginger
- 1 tablespoon neutral oil (e.g. groundnut or sunflower)
- 120 ml coconut cream or 250 ml of coconut milk
- 200 ml fish or vegetable stock omit if you are using coconut milk
- salt and pepper to taste
Instructions
- Peel and finely dice the onion
- Warm the oil in a large frying pan, skillet or wok
- Gently soften the onion for 3-5 minutes
- Peel and crush the garlic, peel the ginger and dice finely, deseed the chilli and dice
- Trim and dice the vegetables
- Chop the green herbs finely
- Add the Thai green curry paste to the pan along with the garlic, chilli and ginger
- Stir well for a minute
- Add the prawns, stir well to mix, thencook for 30 seconds on both sides
- Add the green vegetables and stock (or coconut milk) - bring to a simmer and cook for 3-5 minutes until the prawns have turned pink and the vegetables are just cooked to biting point
- Stir through the green herbs and coconut cream
- Season with salt and pepper and add lime juice to taste
- Heat through gently and serve with a garnish of fresh herbs
Nutrition
Calories: 429kcal | Carbohydrates: 21g | Protein: 24g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 158mg | Sodium: 748mg | Potassium: 715mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3663IU | Vitamin C: 41mg | Calcium: 226mg | Iron: 4mg