Teresa's Recipes
Thai Green Prawn Curry
Experience the vibrant flavors of Thailand with this aromatic Green Prawn Curry, which tantalizes your taste buds with fresh prawns, a rich coconut milk base, and zesty green curry paste. Infused with fragrant herbs and spices, this dish captures the essence of Thai cuisine, making it a delightful centerpiece for any meal. Traditionally, this curry showcases the balance of sweet, salty, and spicy flavors that Thai food is renowned for, and it is often enjoyed with a side of jasmine rice or rice noodles.
Ingredients
- to taste Salt
- 2 tablespoons Vegetable oil
- 1 cup, sliced (mixed colors) Bell peppers
- 1 cup, trimmed and cut into 1-inch pieces Green beans
- 2, sliced (adjust for spice level) Red chili peppers
- 1/2 cup, chopped Thai basil leaves
- 4, torn into pieces Kaffir lime leaves
- 1 teaspoon Sugar
- 2 tablespoons Fish sauce
- 1 can (13.5 oz) Coconut milk
- 3 tablespoons Green curry paste
- 1 pound, peeled and deveined Prawns
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 400
- Fat: 25g
- Carbs: 20g
- Protein: 30g
- Sodium: 800mg
- Sugar: 4g
Instructions
- In a large pan, heat the vegetable oil over medium heat until shimmering.
- Add the green curry paste and sauté for 1-2 minutes until fragrant, stirring continuously to prevent burning.
- Introduce the prawns to the pan and cook for about 3-4 minutes, or until they turn pink and opaque.
- Pour in the coconut milk, followed by the fish sauce, sugar, torn kaffir lime leaves, and sliced red chili peppers. Stir well to combine all the flavors.
- Bring the mixture to a gentle simmer and let it cook for about 5 minutes to meld the flavors.
- Add the green beans and bell peppers, cooking for an additional 2-3 minutes until the vegetables are tender-crisp but still vibrant.
- Season with salt to taste, adjusting to your preference.
- Remove the pan from the heat and stir in the chopped Thai basil leaves, allowing them to wilt slightly in the residual heat.
- Serve the Thai green prawn curry hot, accompanied by steamed jasmine rice or rice noodles for a complete meal.
Tips
- For a vegetarian version, substitute prawns with tofu and use vegetable broth instead of fish sauce.
- Feel free to add other vegetables like zucchini or snap peas for extra color and nutrition.
- Adjust the amount of green curry paste based on your spice preference.