Spicy, aromatic, ingenious – a Thai green curry, whether with prawns, octopus, beef or chicken is, in my opinion somewhere close to culinary heaven. Like most Thai dishes it is a beautiful combination of ingredients which most other regional cuisines wouldn’t even dream of using together. Easy to make, it is a must on your list of party specials.
ingredients:
800 ml
coconut cream
400 g
frozen prawns
200 g
baby spinach
3 tablespoons
thai green curry paste
1 tablespoon
white sugar
1 bunch
coriander leaves and stalks
1
lime juiced
servings
method:
- Defrost the prawns under warm running water. Remove the stalks from the coriander and keep. Juice the lime and give the coconut cream a good shake before you open it.
- Pour half a can of coconut cream into a blender. Add the curry paste, sugar and coriander stalks and blend to a smooth paste.
- Heat a wok or pan, tip in the blended paste and fry for 2 minutes before pouring in the rest of the coconut cream.
- Bring to the boil and then reduce the heat as low as possible.
- Add the prawns and cook for a couple of minutes until the prawns are heated through (taste to see if they are done.)
- Add the spinach, lime juice and fish sauce, cook for 1 minute and then transfer into bowls.
- Serve with rice and (see tip) garnish with the coriander leaves
recipe notes:
Fresh Coriander: Most people either love or hate fresh coriander so its always a good idea to ask them before you garnish your dish. I usually place a small bowel of on the table and ask my guests to help themselves.
