Our light and lovely prawn Thai green curry is a spicy dish that is sure to become a crowd favourite at the dinner table.

SERVES 4.

 

INGREDIENTS:

2 tablespoons sunflower oil
1kg green prawns, peeled
200ml chicken stock
400ml coconut milk
8 kaffir lime leaves
1 tablespoon fish sauce
2 teaspoons brown sugar
2 tablespoons lime juice
Steamed jasmine rice

Thai green curry paste

1/2 teaspoon coriander seeds
1/4 teaspoon cumin seeds
6 white peppercorns
1 teaspoon shrimp paste
1/4 teaspoon ground turmeric
4 coriander roots, chopped
2 lemongrass stems, chopped
1 tablespoon ginger, grated
1 long green chilli, chopped
4 small green chillies, chopped
4 kaffir lime leaves, chopped
2 Asian red eschalots, chopped
4 garlic cloves

Optional Toppings

Thai basil and coriander leaves, to garnish.

 

HOW TO:

1. Begin with making the Thai green curry paste. Toast coriander and cumin seeds with the peppercorns in a wok over medium heat until fragrant. Remove from heat to cool.
2. Once cool, grind the mixture to a fine powder using a mortar and pestle.
3. Wrap shrimp paste in a square of foil. Dry-fry in a wok over medium heat to toast slightly. Cool, then add to the mortar and pestle with remaining ingredients and grind. Add 1 tablespoon water and use a blender to make a paste.
4. In a wok over high heat add 3 tablespoons paste (more if you like your food spicy) and stir-fry until fragrant.
5. Add peeled green prawns, tossing to coat. Add chicken stock, coconut milk, lime leaves, fish sauce, sugar, and lime juice. Cook, stirring until the prawns are cooked through.
6. Divide the curry among bowls and serve with rice. 

 

Image for illustration purposes only: Bigstock