Green Thai Prawn Curry Recipe
Prep time: 30 mins
Cooking time: 10 – 30 mins
- 10 black peppercorns
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 10 green chilies
- 5 shallots
- 2 garlic cloves
- 1in ginger, peeled
- 6 lemongrass stalks
- 12 kaffir lime leaves
- Pinch ground cinnamon
- ½ tsp salt
- ½ tsp turmeric
- 1 tsp chili oil
- 1 tbsp palm sugar
For the curry
- 1 tbsp vegetable oil
- 450g / 1 lb organic king prawn, peeled and cooked
- 1 lemongrass stalk, chopped into fine rings
- 4 kaffir lime leaves
- 250ml/9floz coconut milk
- 1 tsp fish sauce (nam pla)
- ½ cucumber, seeds removed and cut into sticks
- 10 fresh basil leaves
For the green curry paste, place the peppercorns, cumin and coriander seeds into a deep frying pan over a medium heat to toast for 1-2 mins, or until they are fragrant.Transfer to a mortar and pestle and grind into a powder.
Transfer to a mortar and pestle and grind into a powder.
Place the ground spice mixture into the food processor.
Add the remaining green curry paste ingredients and blend until smooth. The process can take 5-10 minutes, so be sure to rest the blender in between so the motor does not overheat.
You can store the leftover paste in the fridge for a week, or freeze and use later.
(For a quicker version there is green curry paste available in most supermarkets now)
For the curry, place the oil into the pan over a low heat. Add a teaspoon per person served. Cook over a gentle heat for 2-4 minutes until the paste becomes fragrant.
Add the prawns, lemongrass and lime leaves and cook 3-4 minutes, until the prawns turn pink all over.
Add the coconut milk and increase the heat to bring to the boil. Reduce the heat to simmer for 5-6 minutes.
Add the fish sauce, cucumber and basil and stir well.
- Graig Farm