Prawn Thai Green Curry
Here's how I make a prawn Thai green curry that's full of flavour and taste. This meal takes just 20 minutes to make and it's so easy.
Ingredients
- 340 g King Prawns
- 400 ml Coconut Milk
- 4 tbsp Thai Green Curry Paste
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- 2 Green or Red Bell Peppers (Sliced Into Strips)
- 125 g Mangetout (Or Sugar Snap Peas)
- 120 g Bamboo Shoots (1 tin)
- 1 tbsp Fish Sauce
- 1 tbsp Caster Sugar
- 1 Lime (Juice & Zest)
- Thai Basil Leaves
- Coriander
Instructions
- Add oil to a pan that's heated over a medium heat. Then add garlic and ginger to the pan and stir for a few seconds.1 tbsp Garlic Paste, 1 tbsp Ginger Paste
- Add the Thai green curry paste and stir for a further minute.4 tbsp Thai Green Curry Paste
- Pour coconut milk into the pan and mix. Then add fish sauce and sugar and mix again until evenly combined. Bring the temperature down to a simmer.400 ml Coconut Milk, 1 tbsp Fish Sauce, 1 tbsp Caster Sugar
- Add the bamboo shoot, mangetout, diced bell peppers, lime zest and lime juice to the pan. Leave the vegetables to cook for 5 minutes or until softened.2 Green or Red Bell Peppers, 125 g Mangetout, 120 g Bamboo Shoots, 1 Lime
- Add king prawns to the pan, mix and then leave the prawns to cook for 3 to 5 minutes or until they have turned pink.340 g King Prawns
- Garnish the curry with Thai basil leaves and diced coriander and enjoy!Thai Basil Leaves, Coriander
Video
Nutrition
Calories: 323kcalCarbohydrates: 17gProtein: 16gFat: 23gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 107mgSodium: 860mgPotassium: 542mgFiber: 3gSugar: 8gVitamin A: 3123IUVitamin C: 75mgCalcium: 121mgIron: 5mg
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