THAI GREEN PRAWN CURRY
Whip up this Asian style prawn dish in just 15 minutes with coconut milk and sugar snap peas - serve over noodles or jasmine rice
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 11
Steps:
- Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.
- Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.
Nutrition Facts : Calories 580 calories, Fat 49 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 2 milligram of sodium
THAI GREEN PRAWN CURRY RECIPE
This curry is quite easy to make and will only take you 30 minutes. Other vegetables like baby corn or beans can be added for some extra flavour! To make this delicious curry you will need
Provided by admin
Categories Main Dish
Yield 4 people
Number Of Ingredients 12
Steps:
- Begin by heating a few tablespoons of oil over a medium flame in a deep frying pan.
- Add the onions and cook until they become translucent.
- Add in the fish sauce, curry paste, chili, and ginger and stir fry for 3-4 minutes.
- Add the broccoli and cook for another 3-4 minutes.
- Pour the coconut milk and allow it to simmer over a low flame for 4 minutes
- Then add the pak choi and prawn. Let it cook for 7-10 minutes.
- Before serving garnish with lime juice and coriander.
GREEN PRAWN CURRY
A recipe by chef Cyrus Todiwala, from a television programme called Saturday kitchen. This was served with cumin pilau rice.
Provided by PetsRus
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat a heavy-bottomed casserole, and add oil, when hot add the cardamom, cloves and cassia bark.
- Cook for one minute on medium heat.
- Add the sliced onions and cook for 3-4 minutes, or until translucent, make sure the onion does not brown.
- Add the garlic, ginger and green chillies, and cook for 4-5 minutes.
- Mix the turmeric, ground cumin and ground coriander with the water to make a paste, and add to the pot.
- Place the coconut milk, ground almonds and cashew nuts into a food processor and blend until you have a smooth paste, add a little water if required to give it a single cream consistency.
- As soon as the liquid has reduced down in the pot, add the coconut milk mixture and stir continuously for 1-2 minutes, add the curry leaves, and bring to the boil, stirring slowly.
- Add salt, to taste, and simmer for 1-2 minutes, then add the prawns, continue to cook for a further 1-2 minutes, before removing the saucepan from the heat.
- Sit for 5-6 minutes, while the latent heat of the curry cooks prawns.
Nutrition Facts : Calories 628.9, Fat 51.6, SaturatedFat 26.8, Cholesterol 157.5, Sodium 810, Carbohydrate 21.3, Fiber 5.3, Sugar 4, Protein 28.5
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