We have a rule in our house, whoever, does the cooking doesn’t do the washing up. For the most part it works. I tend to do more of the cooking as I don’t work in the mornings. However, this week I had a work deadline, so I didn’t manage to get anything organised. Hubby was a bit disappointed at first but then jumped in did the cooking and the washing up! He actually said it was a nice change as he was starting to forget how to cook.
Luckily for him, I had everything sorted including the recipe. I can’t take a lot of credit for this as we’d been sent a plethora of prawns (one of our favourites) from the lovely folks at Lyons Seafood and a recipe for Prawn curry from Fish is the Dish.
According to hubby the recipe was incredibly easy. Here it is.
- 5 TBSP of Thai Green Curry Paste
- 1 tbsp olive oil
- 1 finely chopped onion
- 1 tin of chopped tomatoes
- 1 tin of coconut milk
- 2 packs of king prawns
- Heat the olive oil over a high heat and add the curry paste, mixing for a few moments to release the flavours.
- Add the finely chopped onions
- Add the tomatoes and coconut milk, then reduce the sauce on a medium heat until it starts to thicken.
- Once the sauce begins to thicken, add the prawns. They’re already cooked so you just need to heat them through for around 5 minutes.
We served ours on a bed of Jasmine rice. Originally, we were asked for ways to improve the curry, honestly, it was lovely as it was, but if I did it again I’d be tempted to add some root ginger, kaffir limes leaves and garnish it with some sticks of cucumber.
One thought on “Thai Green Prawn Curry Recipe”
This looks and wounds great. x