Thai green curry with king prawns and jasmine rice
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Thai green curry with king prawns and jasmine rice
Meat and poultry recipes
Main course recipes




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INGREDIENTS
30 whole King prawn(s)
1 bunch fresh coriander
1 whole Onion(s)
1 whole Green pepper(s)
25 g Ground cumin
10 g Shrimp paste
0.5 bunch Thai basil
10 g Ground coriander
400 ml Unsweetened coconut milk
30 ml sunflower oil
2 whole Garlic clove(s)
30 g Fresh ginger
1 whole Stick(s) of lemongrass
2 whole Green chilli(s)
25 ml fish sauce
2 whole Lime(s)
250 g Jasmine rice
320 ml Water
6 pinch(es) Fine salt
4 whole Spring onion(s)
2 whole Lime leave(s)
 

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DIRECTIONS
01
Peel and finely chop the onion, garlic and ginger

02
Chop the chillies and the lemongrass into small pieces

03
Zest and juice the limes

04
Finely slice the green pepper

05
Pick the leaves from the thai basil and coriander and roughly chop

06
Keep the stalks from the coriander

07
Finely slice the spring onions

08
Place the garlic, ginger, half of the onion and chilli, green pepper, coriander stalks and the lemongrass in a blender

09
Blitz with the dry spices, shrimp paste and the zest of the lime until you have a rough paste

10
Add a little coconut milk to help the ingredients blend

11
De-shell the prawns and remove the digestive tract using the tip of a sharp knife

12
Rinse the rice under cold water and then place in a saucepan with 700ml water

13
Add the salt and lime leaves, bring to the boil, cover and lower the heat

14
Cook for 10-12 minutes until the rice is soft

15
Heat a wok or saucepan and add a little oil

16
Fry the remaining onion until soft

17
Add the green curry mixture and cook for about 3 minutes before adding the coconut milk

18
Add the prawns and simmer until cooked

19
Once cooked, add the lime juice, chopped coriander and thai basil

20
Season with fish sauce and any remaining green chilli if needed

21
Mix the spring onions through the rice and serve with the curry.

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