Prawn Green Curry with Bamboo Shoots

Preparation info

  • Difficulty

    Easy

  • Serves:

    4

Appears in

My Street Food Kitchen

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.

Preparation: 20 Minutes
Cooking: 15 Minutes

Ingredients

  • 400 ml (14 fl oz) coconut milk
  • tablespoons grated palm sugar (jaggery) or soft brown sugar
  • 45 ml ( fl oz) fish sauce
  • 8 kaffir lime leaves
  • 900 g (2 lb) large raw prawns (shrimp), peeled
  • 100 g ( oz) green beans, halved
  • 150 g ( oz) drained tinned bamboo shoots, sliced into thin strips
  • finely grated zest and juice of 2 limes
  • 1 handful of Thai basil leaves
  • 1 handful of coriander (cilantro) leaves
  • Steamed jasmine rice, to serve

Curry paste

  • 8 green bird’s eye chillies, stems removed, seeded, sliced
  • 2 thumb-size green chillies, stems removed, seeded, sliced
  • 1 tablespoon chopped galangal
  • 1 large slice lime peel, pith removed, chopped
  • 10 lemongrass stems, pale part only, finely chopped
  • 4 kaffir lime leaves, finely chopped
  • 15 g (½ oz) coriander (cilantro), roots and stems rinsed and chopped (reserve leaves for the main dish)
  • 4 small red Asian shallots
  • 6 garlic cloves
  • 2 teaspoons kapi (fermented shrimp paste)

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 split. Add the curry paste and stir for 5 minutes or until fragrant. Add the palm sugar and stir until dissolved, then add the remaining coconut milk, fish sauce and kaffir lime leaves. Bring to a simmer, then add the prawns and simmer for 5 minutes or until nearly cooked through.

Add the beans, bamboo shoots, lime zest and juice and cook for another 2 minutes, then add the Thai basil leaves and coriander leaves. Taste to see if it needs any extra fish sauce or sugar. Serve with steamed jasmine rice.