Thai green prawn curry with crunchy vegetables
These firm and crunchy mangrove prawns with spring vegetables, accompanied by green curry sauce with sweet and savoury notes of lemongrass and kafir.
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Ingredients
Portions:
4
200 g
ASC Prawns, peeled and deveined
150 ml
Coconut Milk
50 g
Zucchini, sliced
30 g
Peas
30 g
Edamame
100 ml
Vegetable Stock
50 g
Eggplant, diced
1 piece
Shallot, finely chopped
2 tbsp
Green Curry Paste
1 tsp
Cane Sugar
5 g
Thai Basil, leaves picked
1 piece
Lemongrass stalk, bruised
2 pieces
Kaffir Lime Leaves, torn
Salt, to taste
Pepper, to taste
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat a pan over medium heat and add the diced eggplant. Sauté until slightly browned, about 3 minutes.
- Add the chopped shallot, lemongrass, and green curry paste to the pan. Cook for 2 minutes until fragrant.
- Pour in the coconut milk and vegetable stock, stirring well. Bring to a simmer.
- Add the prawns, zucchini, peas, edamame, kaffir lime leaves, and cane sugar. Simmer for 5-7 minutes until prawns are cooked through.
- Season with salt and pepper to taste. Stir in Thai basil leaves just before serving.
For a more authentic flavor, use fresh herbs and spices. Adjust the level of curry paste to suit your spice preference.