Thai Green Curry with prawns

I have always had this delicious green curry with chicken. Since I am not a great fan of chicken (is it unusual ?) , I went for my favorite ingredient – prawns 😀

Praveen is not overly fond of Asian cuisine, since he is on tour 😉 I thought of indulging ourselves 😛 How mean !!! 😀

The name ‘green curry’, derives from it’s color, which is due to kaffir lime leaves, fresh coriander and lemongrass. Curry varies as per taste, from spicy to sweet. Here, this is a moderate version of spiciness and sweetness, with a tangy hint.

I found this curry to be one great way to feed vegetables to kids 😉 so load in the vegetables 😀

Here’s what I did…………..

INGREDIENTS

Makes for 2 -3 persons

For the curry :

6-8 nos – small to medium sized prawns

2 pods – finely chopped garlic

1 nos – finely chopped spring onion(optional)

3 nos – baby corns

1/2 – red bell pepper

1/2 – yellow bell peppers

1 nos – finely chopped red chili

1 tsp – fish sauce

1/2 tsp – sugar

200 ml – coconut milk (store bought)

2 tbsp – thai green paste

1 sprig – fresh basil leaves

1 1/2 tbsp – refined oil

For the thai green paste :

1 bunch – lemongrass

2-3 nos – green chilies

1 bunch – fresh coriander

1 inch – piece of ginger

2-3 pods – garlic

1 nos – small sized onion or shallot

1/2 tsp – coriander powder

1/2 tsp – cumin powder

1/2 tsp – black pepper powder

1/2 tsp – salt

2 tbsp – fish sauce

5 -6 nos – kaffir lime leaves

2 tbsp – lime juice

1 tbsp – olive oil

METHOD

Grind all the ingredients under green paste to a smooth paste. Use as required and store the rest refrigerated. It stays good upto 3 weeks.

Chop the baby corns, diagonally. Dice the bell peppers. Keep aside.

Clean and de-vein the prawns with tails intact.

Heat oil in pan, temper with chopped garlic. Add the baby corns and saute for 1 min. Add the spring onion, chopped red chili and bell peppers. Saute for another min. Add 2 tbsp green curry paste, basil leaves, sugar and fish sauce. Give all a good stir for another min.

Add the coconut milk and adjust salt (if needed). Add the prawns, lower the heat, cover and cook till prawns are done. Do not over -cook or the vegetables will loose their crunch.

If the gravy is watery, increase the flame and cook the curry for a couple of mins.

Serve hot with plain boiled rice.

Taking this fragrant curry over to Angie’s Fiesta Friday party !!

Two lovely co -hosts, Tracy and Stephanie. 🙂

Let’s partyyyyyyyy !!! 😀

Happy cooking !! 🙂

Cheers !! 😀

 

 

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