Thai Prawn Green Curry

Posted on January 2
Location: London
Thai Prawn Green Curry

Every country in the world has its own food profile. It reflects its culture, environment, ingenuity and values. In the case of Thailand, these words come to mind: intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavour. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. It is known for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter, and spicy. Thai food isn’t about simplicity. It's about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. 

Ingredients (serves 4)

  • 500g of Prawns
  • Curry paste
  • 4 x Thai aubergine
  • 4 baby corns
  • 1 can of coconut milk
  • 4 lime leaves
  • Small handful of Thai basil
  • 4 x red chilli
  • 4 tbsp fish sauce
  • 2 tsp sugar Oil for frying


Cooking Process:

  1. Put the oil into a saucepan over low heat
  2. Add the green curry paste and stirring continuously until fragrant
  3. Add Prawns, pour 1/3rd can of coconut milk and stirring constantly until the prawn is cooked
  4. Add the remaining coconut milk and bring to the boil
  5. Add the lime leaves, aubergine and baby corn stirring occasionally
  6. Season to taste with fish sauce and sugar
  7. Add the Thai basil
  8. Pour into a bowl and decorate with red chillies

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