Green Prawn Curry Recipes

Steps:

• Add 2 tablespoons oil to a large nonstick skillet over medium-high heat. Add the shrimp and par-cook by searing each side for about 1 minute, making sure to not crowd the skillet. Remove the shrimp to a plate and set aside. Return the skillet to the heat and add the remaining 2 tablespoons peanut oil along with the onions, jalapenos and a pinch of salt and cook until they start to brown, 5 to 6 minutes.
• Add the green curry paste and stir to combine; cook until fragrant, about 30 seconds. Add the chicken stock to deglaze the skillet, stirring. Add the coconut milk, fish sauce and sugar and mix well. Bring to a simmer and continue to cook until it thickens, about 10 minutes.
• Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Serve with steamed rice-a perfect combination.

Steps:

• Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.
• Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.

Steps:

• In a wok or large saute pan, heat the oil over medium-high heat. Add the eggplant, onions and bell pepper and cook until softened, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the curry paste, lime leaves, and fish sauce, and cook, stirring, for 15 seconds. Add the coconut milk and shrimp stock and bring to a boil. Lower the heat and simmer until thickened, 3 minutes. Add the shrimp and cook until pink, about 2 minutes. Stir in 1/4 cup of Thai basil and remove from heat.
• Season to taste with salt. Garnish with remaining 1/4 cup Thai basil. Serve with rice and lime wedges.

Steps:

• Heat a heavy-bottomed casserole, and add oil, when hot add the cardamom, cloves and cassia bark.
• Cook for one minute on medium heat.
• Add the sliced onions and cook for 3-4 minutes, or until translucent, make sure the onion does not brown.
• Add the garlic, ginger and green chillies, and cook for 4-5 minutes.
• Mix the turmeric, ground cumin and ground coriander with the water to make a paste, and add to the pot.
• Place the coconut milk, ground almonds and cashew nuts into a food processor and blend until you have a smooth paste, add a little water if required to give it a single cream consistency.
• As soon as the liquid has reduced down in the pot, add the coconut milk mixture and stir continuously for 1-2 minutes, add the curry leaves, and bring to the boil, stirring slowly.
• Add salt, to taste, and simmer for 1-2 minutes, then add the prawns, continue to cook for a further 1-2 minutes, before removing the saucepan from the heat.
• Sit for 5-6 minutes, while the latent heat of the curry cooks prawns.