Seafood Thai Green Curry: a tantalising journey with aromas at every turn
- Gluten free
- Nut free
- Dairy free
Easy, ready to eat in 25 minutes
Always reminds me of that once-in-a-lifetime trip to Southeast Asia. Thai Green Curry is a popular and aromatic dish from – you guessed it! – Thailand. It features a flavourful green curry paste made with fresh herbs, coconut milk, and a variety of vegetables and proteins. Typically served with steamed jasmine rice for a truly satisfying meal.
Ingredients
- 450g large prawns
- 400ml coconut milk
- 2 tablespoons Thai green curry paste
- 1 tablespoon vegetable oil
- 1 tablespoon palm sugar (or brown sugar)
- 2 sliced peppers
- 1 can of bamboo shoots, drained and thinly sliced
- 1 lime, juiced
- 1 handful fresh basil leaves
- 1 handful fresh coriander leaves
- 1 red chilli, thinly sliced (optional, for extra heat)
- Steamed jasmine rice for serving
Method
- In a large pan or wok, heat the vegetable oil over medium heat.
- Add the green curry paste to the pan and stir-fry for 1-2 minutes until fragrant.
- Pour in half of the coconut milk and let it simmer for a few minutes until the oil starts to separate from the mixture.
- Add the sliced peppers and bamboo shoots to the pan and cook for about 3-4 minutes until the vegetables begin to soften.
- Stir in the remaining coconut milk and bring to the boil.
- Reduce the heat to medium-low, and add the prawns to the curry. Let everything simmer for 4-5 minutes or until the prawns turn pink and are fully cooked.
- Stir in the palm sugar (or brown sugar) and fish sauce.
- Squeeze the lime juice into the curry and mix well.
- Add the fresh basil and coriander leaves, reserving a few for garnish. Give the curry a gentle stir to allow the herbs to infuse their flavour.
- Taste the curry and adjust the seasoning, adding more fish sauce (or soy sauce) if needed.
- Remove the pan from heat and garnish with thinly sliced red chilli (optional) for added spice, adding chilli and coriander.
- Serve the Thai Green Curry hot with steamed jasmine rice for a complete and delectable meal.
More recipes
Chicken Korma: a feast of flavours fit for royalty
A real favourite in my family, Chicken Korma is a rich and creamy Indian dish that boasts a delightful combination of tender chicken pieces cooked in a luxurious sauce made with yoghurt, cream, and a blend of aromatic spices. The dish is known for its mild yet complex flavour profile, making it an excellent choice for those who prefer a little less spice.
- Gluten free
Easy, ready to eat in 40 minutes
Ratatouille: a mosaic of deliciousness
I’m always ready to indulge myself in this delightful and colourful French vegetable stew that celebrates the flavours of the Mediterranean. It’s a vegetarian dish featuring an array of seasonal vegetables, such as tomatoes, courgettes, avocado, and peppers, cooked in a fragrant blend of herbs and olive oil.
- Gluten free
- Nut free
- Dairy free
Easy, ready to eat in 40 minutes
Spaghetti Carbonara: pure simplicity meets creamy indulgence
Every week or so my kitchen turns into Little Italy as I whip up this classic pasta dish known for its simplicity and deliciousness. It features spaghetti coated in a creamy sauce made from eggs, cheese, and pancetta or guanciale. This comforting and quick meal is perfect for satisfying your Italian food cravings.
- Nut free
Easy, ready to eat in 20 minutes
