Tiger prawns with green coconut curry

Name: Tiger prawns with green coconut curry
Cuisine: Australian
Ingredients: 200 ml/6½ fl oz Prawn/Shrimp Stock; 16 green tiger prawns/large shrimp, shelled; 16 green tiger prawns/large shrimp, shelled; 1 cup Thai basil leaves, shredded; 250 ml/8 fl oz coconut cream; 4 teaspoons Green Curry Paste; 2 teaspoons fish sauce; 150 g/5 oz small spinach leaves, washed; 2 teaspoons olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

250 ml/8 fl oz coconut cream
4 teaspoons Green Curry Pa

Oceania
Australia
Fish course
Pescatarian
Gluten-free

Method

Heat coconut cream to simmering point, stir in green curry paste and fish sauce and cook over moderate heat for 10 minutes.
Add stock and bring to the boil. Simmer for 10 minutes. Taste and, if necessary, adjust seasoning.
Add prawns to sauce and simmer on low heat for 3—4 minutes, just long enough so the prawns change colour without overcooking and t