Prawn Thai Green Curry
100 gram Raw king prawn-peeled and cleaned
50 gram Bamboo shoot
50 gram Green bean-trimmed and sliced
50 gram Red pepper-chunky cut
10 gram Basil leaf
180 ml Thai coconut milk
2 tablespoon Vegetable oil
1 tablespoon Thai green curry paste
3/4 teaspoon Fish sauce
3/4 teaspoon Sugar
1/4 teaspoon Lemon juice
1 small pinch Coriander leaves and red chili slices (garnish)
-Gently fry Thai green curry paste in the vegetable oil until infused. Usually, it will take about 2-3 minutes.
-Add 50 ml of Thai coconut milk and bring it to boil. In goes the vegetables and cook for a further 5 minutes.
-Pour the rest of the coconut milk, bring the curry to boil and simmer for approx 10 minutes. Add prawns and wait until cooked.
-Season with fish sauce, sugar and lemon juice. Then put the basil leaves then fold.
-Garnish with coriander or basil leaf, red chili slice/s and enjoy.
-Feel free to use another type of meat or vegetables within the same quantity indicated.
-Add some fresh chili slices or 1 more teaspoon of the curry paste if you prefer the hotter version
– I used a high-quality Thai green curry paste which is a product from Thailand for natural ingredients yet intense flavor.
-Check Thai Kitchen Staples on my blog to see what are the essential items that you will need before even start cooking Thai food and why.