I’ve made this Thai green curry with chicken and it was so delicious that I made the green curry paste in big batch and freeze them for future use 🙂 It really helps when I don’t have much time to think of what to cook today and not much time to cook.
THAI GREEN CURRY WITH SHRIMP (2 servings)
12 pieces of large prawns (shelled and deveined)
1 fresh red bird’s eye chili (add more if you want spicier)
1 Tbsp peanut or vegetable oil
1 Tbsp sesame oil
14 oz can coconut milk
8 oz of fresh mushrooms (sliced)
1 lime
GREEN CURRY PASTE:
2 stalks of lemongrass
4 spring onions (Trim off the white parts at the bottom)
3 fresh green bird’s eye chilis (seeded)
4 cloves garlic (roughly chopped)
1 thumb-sized piece of fresh ginger (roughly chopped)
one handful of fresh cilantro
1 tsp coriander seeds
8 kaffir lime leaves (optional)
3 Tbsp soy sauce
1 Tbsp fish sauce
1. Trim the lemongrass stalks, peel back and discard the outer leaves, crush the stalks by bashing them a few times with the heel of your hand or rolling pin
2. Blend everything in the food processor, including the lemongrass stalks until everything is finely chopped
3. Pour in the soy sauce and fish sauce and blend again until you have a smooth paste this time
COOKING METHOD:
1. Heat your wok or large pot over high heat with peanut and sesame oil. Saute the green curry paste until fragrant
2. Pour in the coconut milk and mushroom. Give it a good stir and bring to boil and cook for a few minutes. Lastly, add in the prawns, this will cook quickly, so be careful not to overcook the prawns. Taste and see if seasoning needed by adding some soy sauce if needed
3. Squeeze the lime juice into the wok/pot. This will give your curry a lovely twang. Turn off the heat
4. Garnish by sprinkling with cilantro leaves and chopped red chilis
5. Serve with Cilantro and Lime Rice
