Thai Green King Prawn Curry

Ladies and Gentleman I bloody love this curry. Unlike traditional Indian curry Thai curries are very fresh and light but with a real kick of heat. Please try this. The green curry paste you’ll make can be frozen and used at any time so once you make a batch just immediately freeze some and it will be fresh as a daisy when you next use it.

This recipe will feed 3-4

12 large tiger prawns

Mint

Green Beans

Green Soya Beans

Tin of Coconut Cream

2 Tbs Creamed Coconut

2 Tbs Light Soy

Jasmine Rice

For the paste

• 4-6 medium green chillies, de-seeded and roughly chopped

• 2 shallots, roughly chopped

• 5cm/2in piece of fresh ginger, peeled and grated

• 2 garlic cloves, crushed

• small bunch of fresh coriander, stalks and roots attached if possible

• 2 lemongrass stalks, chopped (if unavailable, use 2 tbsp dried)

• 1 lime, grated zest and juice

• 8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 extra lime)

• 2.5cm/1in piece galangal, peeled and chopped (if available)

• 1 tbsp coriander seeds, crushed

• 1 tsp ground cumin

• 1 tsp black peppercorns, crushed

• 2 tsp Thai fish sauce or light soy sauce

• 3 tbsp olive oil

• I use 1 tsp of Fennel Seeds but miss them out if you like.

Ok so……. Whack all of that in a food processor and whizz up for a couple of minutes! Tricky ey!

1. Once you have your paste. Pour your coconut cream in a frying pan on a medium heat and add 3tbs of your Thai Green Paste (to be honest i like more but start with that and add more if you like a stronger curry)

2. Add your green beans and simmer for 5 minutes ( you dont want them like granny veg and they ought to be nice and crunchy)

3. Check the curry for flavour and add more paste if required. Add in soy sauce and then 4 tbs of defrosted green soya beans.

4. Peal your prawns and de-vein if needed then add to the curry. When the prawns are cooked the curry is ready/

5. I like to add a little shredded fresh mint at this point. Just a bit and a few leaves of corriander.

6. Pop on your Jasmine rice and cook as per instructions

7. Finally add 1 tbs of Creamed Coconut. You’ll find that this thickens the curry a little.

8. Take a prawn and test its cooked. It should be firm to the touch.

9. Assemble the dish and dress with a little red chilli, mint and corriander.

Enjoy!