Green prawn curry

Name: Green prawn curry
Cuisine: Japanese
Ingredients: 1 teaspoon pickled green peppercorns, rinsed and drained; 2 teaspoons soft brown sugar; a handful each of fresh coriander and basil leaves, to garnish; a handful each of fresh coriander and basil leaves, to garnish; grated zest of 1 lime; 2 tablespoons lime juice; 2 tablespoons Thai fish sauce (nam pla); 2 tablespoons Thai fish sauce (nam pla); 500 g/1 lb 2 oz large, raw tiger prawns, head and shell removed but tail left on, and deveined; 500 g/1 lb 2 oz large, raw tiger prawns, head and shell removed but tail left on, and deveined; 500 g/1 lb 2 oz large, raw tiger prawns, head and shell removed but tail left on, and deveined; 500 g/1 lb 2 oz large, raw tiger prawns, head and shell removed but tail left on, and deveined; 100 g/3½ oz French beans, cut into 2.5 cm/1 inch pieces; 6 kaffir lime leaves, or 1 tablespoon lime zest; 6 kaffir lime leaves, or 1 tablespoon lime zest; 2 tablespoons Thai Green Curry Paste; 6 tablespoons water; 400 ml can coconut milk

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

400 ml can coconut milk
6 tablespoons water
2 tablespoons

Asia
Europe
Spain
Thailand
Japan
Fish course
Pescatarian
Gluten-free

Method

In a large pan, heat the coconut milk and water for about 5 minutes, or until the oil from the coconut milk begins to separate.
Add the curry paste, lime leaves or zest and the beans to the pan and bring the heat up to simmering point. Simmer for about 10 minutes.
Add the prawns to the pan and simmer for about 5 minutes, or until the prawns have turned p