Easy Yummy King Prawn Thai Green Curry
photo by Linky
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 250 g peeled headless king prawns
- 150 g baby button mushrooms
- 150 ml coconut milk
- 150 ml chicken stock
- 2 teaspoons green curry paste
- 1 teaspoon gingerroot, in oil
- 1 teaspoon lemongrass, in oil
- 1 teaspoon dried chili pepper flakes
- 2 tablespoons fish sauce
- 1 tablespoon oil
- 3 tablespoons chopped fresh coriander
directions
- Heat the oil in a wok or large frying pan.
- Add the ginger, lemongrass, chilli flakes and cook for one minute.
- Add the curry paste and stir well, and cook for two minutes.
- Add the coconut milk, fish sauce and chicken stock and bring to a boil.
- Reduce the heat to a strong simmer and add the mushrooms. Simmer for 8-9 minutes.
- Add the prawns. If your prawns are already cooked, then heat through for no more than 2-3 minutes, or they will become tough. If raw prawns are being used, cook until they are completely turned pink and then two minutes more.
- Stir in the coriander for the last minute of cooking.
- Serve with jasmine rice.
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Reviews
-
Excellent meal! So fresh tasting. I had to sub some lemon zest because lemongrass was unavailable to me. As Marychef says... the sauce is thin... so serve some aromatic Jasmine sticky rice on the side and dip a spoonful of rice/veggies at a time into the sauce and enjoy. Please don't omit the coriander if at all possible. It lends a wonderful fresh taste to the dish.
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This is indeed a quick and easy recipe to prepare. I cheerfully put in the full amount of 'heat', and did think 'Whoa!!' on the first mouthful, but boy, so nice!!! DH, who enjoys 'heat', thoroughly enjoyed this, and it certainly wasn't TOO hot! I did slice my mushrooms, since I'm not a huge mushroom fan and find them easier to eat, sliced. I served it on brown basmati rice, but will use white rice next time, as it will soak up all that lovely sauce much better! :) Thanks for a lovely recipe that I will make again.
RECIPE SUBMITTED BY
I worked in various aspects of the hospitality industry for 14 years, did some 'cheffing', love food, love cooking.