Simple Way to Thai Green Curry Paste Recipe

Thai Green Curry Prawns

Thai green curry with chicken.

Recipe Summary Thai Green Curry Prawns

I lived above a Thai restaurant for a year in Sydney and they made the best green curry I've ever tasted. I was a regular customer and they even loaned me plates and bowls. I managed to persuade the chef to let me know how he made the curry. I've adapted it slightly to bring down the heat but it's still got a nice kick to it. Apparently the paste will keep in the fridge for up to 4 months! Serve immediately over fluffy jasmine rice.

Ingredients | Thai Green Curry Paste Recipe

½ teaspoon ground cumin

1 ½ teaspoons ground coriander

1 tablespoon minced fresh ginger root

4 teaspoons minced garlic

2 green chile peppers, chopped

3 stalks lemon grass, minced

⅓ cup chopped fresh cilantro

2 limes, juiced

1 lime, zested

2 tablespoons corn oil

¼ cup corn oil

½ pound fresh green beans, trimmed

1 (7 ounce) can baby corn, drained

1 tablespoon soy sauce

1 (14 ounce) can coconut milk

¾ pound peeled and deveined medium shrimp (30-40 per pound)

Directions

Place cumin, coriander, ginger, garlic, green chile peppers, lemon grass, cilantro, lime juice, lime zest, and 2 tablespoons of corn oil in a food processor. Blend to a smooth, thick paste. Set aside.

Heat 1/4 cup of corn oil in a large skillet over medium-high heat. Cook and stir green beans and baby corn for about 30 seconds. Stir in the paste, soy sauce, and coconut milk and bring to a boil. Reduce heat to medium and simmer for 5 to 7 minutes, then add the shrimp. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes. If the sauce becomes too thick, stir in some water.

Info | Thai Green Curry Paste Recipe

prep: 25 mins cook: 15 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Thai Green Curry Prawns

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