Name: Gaeng Keaw Wan Goong (Prawn Green Curry)
Yield: Serves 4–6
Cuisine: Thai
Ingredients: 1 teaspoon fish sauce (nam pla); 225 g tiger prawns, peeled and deveined, leaving tails intact; 350 g straw mushrooms, halved; 1 clove garlic, peeled and crushed; 1 cup (500 ml) water; ½ cup (125 ml) coconut cream; 1 tablespoon green curry paste; a pinch of sugar; 1-cm knob ginger, peeled and grated; 1 tablespoon cooking oil

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Little Thai Cookbook

By Marshall Cavendish

Published 2014

About

Thai green curry is redolent with the flavour of the various herbs and spices used in making the green curry paste, such as green chillies, coriander leaves and root, lemongrass and kaffir lime leaves. This curry goes well with plain rice and can also be prepared using chicken or beef.

Ingredients

1 tablespoon cooking oil
1-cm knob ginger, peeled and grated
1

Method

Heat the oil in a wok over medium heat. Add the ginger, garlic and prawns. Stir-fry for about 2 minutes or until the prawns change colour and are cooked.
Sprinkle in a little water to prevent the prawns from sticking to the wok.
Add the mushrooms and stir-fry for another minute.
Lower the heat and add the curry paste, coconut cream, water, f

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