Thai green curry
recipe

Tasteful Thai green curry Recipe

This light and lovely seafood dish is a flash in the pan, but will fast become a family favourite.
Thai green curry
Prep Time : 0:15 | Cook Time : 0:10 | Total Time : 0:25 | Serving : 4 person.

Ingredients

  • 1 tablespoon peanut oil

  • 2 brown onions, cut into wedges

  • 1 tablespoon finely grated ginger

  • 1/4 cup (75g) green curry paste

  • 400ml coconut milk

  • 1/2 cup (125ml) Massel chicken style liquid stock

  • 4 kaffir lime leaves

  • 600g firm white fish fillet (such as ling), cut into 3cm pieces

  • 500g prawns, peeled leaving tails intact, deveined

  • 115g pkt baby corn, halved

  • 225g can sliced bamboo shoots, drained

  • 1 tablespoon lime juice

  • 1 tablespoon fish sauce

  • 1 tablespoon palm sugar

  • Coriander leaves, to serve

  • Steamed jasmine rice, to serve

Method

  • Step 1

    Heat the oil in a wok over high heat. Add the onions and stir-fry for 2-3 minutes or until softened slightly. Add the ginger and curry paste and stir-fry for 1 minute or until aromatic.

  • Step 2

    Add the coconut milk, stock and kaffir lime leaves and bring to a simmer. Add the fish, prawns, baby corn and bamboo shoots and cook for 2-3 minutes or until fish and prawns are just cooked through. Remove from heat.

  • Step 3

    Add the lime juice, fish sauce and sugar and gently stir to combine. Spoon among serving bowls. Top with coriander leaves. Serve immediately with steamed rice, if desired.

Sending
User Review
0 (0 votes)