Thai New Year Recipe: Thai Green Prawn Curry

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Swap your usual Saturday night takeaway for a taste of South East Asia...

Thai New Year

© Very Lazy

Thai New Year will be celebrated this weekend (13 -15 April) so now's the perfect time to celebrate with some tasty traditional Thai flavours.

If you've got no idea where to start, cooking ingredients specialists Very Lazy has come up with a few easy-peasy recipes to add some spice to your weekend.

Try this prawn curry with rice or with freshly stir-fried noodles...

Thai Green Prawn Curry

Ingredients:

350g/12oz boneless, skinless chicken breasts cut into slices
1-2 tsp Very Lazy Hot Chilli Paste
2 tsp Very Lazy Garlic Paste
3 tbsp Very Lazy Ginger, drained
1 tsp of Lemongrass paste
½ tsp each ground cumin and coriander
2 large handfuls fresh coriander with stalks, finely chopped
1 bunch spring onions, trimmed and roughly chopped
finely grated rind and juice of 2 limes
2 tbsp olive oil
200g/7oz baby corn, halved lengthways
400ml coconut milk
200g/7oz sugar snap peas, halved lengthways
300g/10oz jumbo cooked prawns
2 tbsp soy sauce to season, optional

Method:

Place the chilli, lemongrass and garlic pastes, ginger, cumin and coriander (ground and fresh), spring onions, lime rind and juice, and 1 tablespoon olive oil into a food processor and whiz to a vibrant green paste.

Heat the remaining olive oil in a wok or large frying pan and stir-fry the baby corn for 1 minute until beginning to char. Add the green curry paste, coconut milk and sugarsnap peas and bring to the boil, simmer for 5 minutes.

Stir in the prawns and simmer for 2 minutes stirring occasionally to heat through. Season to taste with the soy sauce, if liked. Serve with lime wedges to squeeze over and fluffy fragrant rice.

Will you be trying this tasty curry on the weekend?

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