Name: Prawns with Green Curry
Yield: Serves 4
Cuisine: Thailand
Ingredients: 450 g (1 lb) raw prawns; 1½ tablespoons groundnut (peanut) oil; 3 tablespoons coarsely chopped garlic; 4 fresh kaffir lime leaves or 1 tablespoon lime zest; handful fresh coriander leaves; 2 tablespoons finely sliced shallots; 2 teaspoons sugar; 1 tablespoon fish sauce or light soy sauce; small handful basil leaves, shredded; 2 teaspoons cumin seeds; 1 teaspoon shrimp paste; 400 ml (14 fl oz) tinned coconut milk; 2 tablespoons Thai green curry paste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

A delicious classical Thai recipe that I have made more accessible without compromising the essential taste of Thai cookery. The green curry is domesticated, as it were, by the coolness of the coconut milk. This is a wonderful meal when served with plain rice.

Ingredients

450 g (1 lb) raw prawns
1½ tablespoons groundnut (peanut) oil

Method

Peel the prawns and discard the shells. Using a small sharp knife, remove the fine digestive cord. Wash the prawns in cold water and pat them dry with kitchen paper.

Heat a wok or large frying pan until it is very hot, add the oil, and then add the garlic, shallots and cumin seeds and stir-fry for 5 minutes or until well toasted. Then add the shrimp paste and curry paste and stir-fry fo

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