Thai Green Prawn Curry

Ingredients

Salt

to taste

Vegetable oil

2 tablespoons

Bell peppers

1 cup, sliced (mixed colors)

Green beans

1 cup, trimmed and cut into 1-inch pieces

Red chili peppers

2, sliced (adjust for spice level)

Thai basil leaves

1/2 cup, chopped

Kaffir lime leaves

4, torn into pieces

Sugar

1 teaspoon

Fish sauce

2 tablespoons

Coconut milk

1 can (13.5 oz)

Green curry paste

3 tablespoons

Prawns

1 pound, peeled and deveined

Instructions

1. In a large pan, heat the vegetable oil over medium heat until shimmering.
2. Add the green curry paste and sauté for 1-2 minutes until fragrant, stirring continuously to prevent burning.
3. Introduce the prawns to the pan and cook for about 3-4 minutes, or until they turn pink and opaque.
4. 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.
5. Bring the mixture to a gentle simmer and let it cook for about 5 minutes to meld the flavors.
6. Add the green beans and bell peppers, cooking for an additional 2-3 minutes until the vegetables are tender-crisp but still vibrant.
7. Season with salt to taste, adjusting to your preference.
8. Remove the pan from the heat and stir in the chopped Thai basil leaves, allowing them to wilt slightly in the residual heat.
9. Serve the Thai green prawn curry hot, accompanied by steamed jasmine rice or rice noodles for a complete meal.