Steps to Make Real Thai Green Curry Paste

Thai Green Curry Prawns

If you would prefer no spice at all then just replace the chillies with green bell pepper (capsicum).

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 | Real Thai Green Curry Paste

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 | Real Thai Green Curry Paste

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

TAG : Thai Green Curry Prawns

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