Thai Green Curry of Prawns
Green curry, along with red are the most well-known curries outside of Thailand. It should be a very hot curry with a small amount of sweetness, the Thais sometimes use no sugar at all, but I find a little sugar balances the flavours better and reduces the fierce bite of the chillies. Green curries are best served with fish, shellfish and chicken.
Start by frying the paste in separated coconut cream and finish with coconut milk, lime leaves and lots of fresh herbs.
The final flavour should be hot and salty with very little sweetness.
All of the ingredients for the Thai curry can be bought at Asian food stores and are all very handy store cupboard ingredients to have on hand, as they keep for a long time.
A fresh Thai curry is a blend of different strong flavours, balancing hot, sweet, sour and salty with none dominating the end result. This recipe can be made easier by buying a good quality curry paste but if you have the time it is well worth trying to make your own paste. The end results are a fresher tasting curry.
* all these items are available at Asian supermarkets.
- For the curry paste;
- 10 coriander seeds
- 10 cumin seeds
- 10 white peppercorns
- 12 green birds eye chillies, chopped
- 12 long green chillies, seeded and chopped
- 4 lemongrass trimmed and chopped
- 6 bulbs galangal
- 1bunch of scallions, chopped
- 10 garlic cloves, chopped
- 1 cup coriander chopped
- 2tblsp turmeric
- Grated zest of 2 limes
- 10 lime leaves, chopped
- 2tsp roasted shrimp paste
- Making the curry:
- 3 tins of coconut milk *
- 100ml veg oil
- 2tblsp green curry paste *
- 3 lime leaves, crushed in your hand *
- 2tblsp fish sauce *
- 1tblsp palm sugar *
- 32 prawns per person, peeled and deveined
- 2 long green chillies, sliced
- 10 cherry tomatoes cut in half
- 1 aubergine, peeled, diced and sautéed
- 4 small Bok choi, sliced *
- 1tblsp coriander chopped
- 1tblsp Thai basil shredded
- For the curry paste:
- Lightly pan roast the coriander seeds, cumin and peppercorns. Grind to a powder in a spice grinder. Add all the ingredients into a mortar and pound to a smooth paste.
- Remove the solidified coconut cream at the top of 2 of the coconut tins and place into a wok. Place a wok over high heat and add the oil and bring to the boil. Keep stirring all the time, the coconut cream and the oil will split and the cream will realise a very aromatic flavour. When this happens add the paste and the lime leaves, keep cooking, stirring continually until all the aromas come out of the paste and it is sizzling fiercely. This will take about 10mins be careful not to burn the paste. Add the fish sauce and the sugar, cook for 1 minute then add the coconut milk, and bring to the boil. Add the prawns, chillies and aubergine and cook very gently until the prawns are just cooked. Stir in the bok choi and the basil.
- Ladle into large bowls and serve with steamed Thai rice.