Thai green prawn curry
Prepared by Stephanie
Recipe by Janina Clinning
Ingredients
For the Curry
This is one of my all-time favourites and it really impresses. You won’t believe how quick it is to throw together, especially if you find a good ready-made green curry paste.
Method
Add peanut oil to a large saucepan and heat.
Add onion, garlic and ginger. Cook until soft.
Add green curry paste and cook through. Add some water if the curry paste is sticking.
Add chicken stock and a little water so all the ingredients are just covered. Cook for 2 minutes.
Add prawns and mango (if available) plus the coconut cream.
Leave to boil until prawns are pink and cooked. Don’t overboil as the prawns will be tough.
Add the mange tout and coriander right at the end.
Add salt if required.
Garnish with spring onions and serve with crusty bread.
Tip from Stephanie
At step 6, you can thicken the sauce with 2 teaspoons of corn flour mixed in a little water. I served my curry with jasmine rice.
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