Prawn Green Curry with Bamboo Shoots

Name: Prawn Green Curry with Bamboo Shoots
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves: 4
Cuisine: Vietnamese
Ingredients: 45 ml (1½ fl oz) fish sauce; 10 lemongrass stems, pale part only, finely chopped; 6 garlic cloves; 1 handful of coriander (cilantro) leaves; 1 tablespoon chopped galangal; 900 g (2 lb) large raw prawns (shrimp), peeled; 8 kaffir lime leaves; 1 handful of Thai basil leaves; 100 g (3½ oz) green beans, halved; 4 small red Asian shallots; 400 ml (14 fl oz) coconut milk; 150 g (5½ oz) drained tinned bamboo shoots, sliced into thin strips; 8 green bird’s eye chillies, stems removed, seeded, sliced; Steamed jasmine rice, to serve; 2 teaspoons kapi (fermented shrimp paste); 1½ tablespoons grated palm sugar (jaggery) or soft brown sugar; 2 thumb-size green chillies, stems removed, seeded, sliced; 1 large slice lime peel, pith removed, chopped; 15 g (½ oz) coriander (cilantro), roots and stems rinsed and chopped (reserve leaves for the main dish); 4 kaffir lime leaves, finely chopped; finely grated zest and juice of 2 limes

Preparation info

Serves:
4

Difficulty
Easy
Ready in
35 min

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

Ask any Thai person for their version of green curry and you will get a completely different story each time. Being bordered by Malaysia, Laos and Myanmar (Burma), each region has its own influences, so the variations are endless. My paste is quick, easy and won’t leave you sweating insanely from too many bird’s eye chillies.

Ingredients

400 ml (14 fl oz) coconut milk
1½ tablespoons grated palm sugar (jaggery)

Asia
Thailand
Fish course
Pescatarian
South East Asia
Gluten-free

Method

To make the curry paste, put all of the ingredients with 2 tablespoons of water and a good grind of black pepper in a blender and process until a fine paste forms.

Scoop out 2 tablespoons of the thicker coconut sediment from the tin of coconut milk, put it in a saucepan or wok and bring it to the boil over medium-high heat. Reduce the heat to low and simmer until the cream starts to spl