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Thai Green Curry Prawns

By: Lee Jackson  
"I lived above a Thai restaurant for a year in Sydney and they made the best green curry I've ever tasted. I was a regular customer and they even loaned me plates and bowls. I managed to persuade the chef to let me know how he made the curry. I've adapted it slightly to bring down the heat but it's still got a nice kick to it. Apparently the paste will keep in the fridge for up to 4 months! Serve immediately over fluffy jasmine rice."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

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Prep Time:
25 Min
Cook Time:
15 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 tablespoon minced fresh ginger root
  • 4 teaspoons minced garlic
  • 2 green chile peppers, chopped
  • 3 stalks lemon grass, minced
  • 1/3 cup chopped fresh cilantro
  • 2 limes, juiced
  • 1 lime, zested
  • 2 tablespoons corn oil
  •  
  • 1/4 cup corn oil
  • 1/2 pound fresh green beans, trimmed
  • 1 (7 ounce) can baby corn, drained
  • 1 tablespoon soy sauce
  • 1 (14 ounce) can coconut milk
  • 3/4 pound peeled and deveined medium shrimp (30-40 per pound)

Directions

  1. Place cumin, coriander, ginger, garlic, green chile peppers, lemon grass, cilantro, lime juice, lime zest, and 2 tablespoons of corn oil in a food processor. Blend to a smooth, thick paste. Set aside.
  2. Heat 1/4 cup of corn oil in a large skillet over medium-high heat. Cook and stir green beans and baby corn for about 30 seconds. Stir in the paste, soy sauce, and coconut milk and bring to a boil. Reduce heat to medium and simmer for 5 to 7 minutes, then add the shrimp. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes. If the sauce becomes too thick, stir in some water.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 532 | Total Fat: 43.4g | Cholesterol: 129mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2009 by Caroline C 
I had to omit the lemon grass as it was way too woody to put through the food processor. The... MORE

 
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