Love Thai food? Why not try this delicious Thai Green Prawn Curry. Having recently blogged about several Indian curries, I wanted to try something a bit different and just as tasty. This recipe is an amalgamation of several recipes I have found on the internet and from the back of the curry paste jar itself.
It is very easy to cook and a suprisingly light meal too compared to other curries.
Serves 2
Ingredients:
2 tbsp Thai Green Curry Paste
400ml Can Coconut Milk
2 tsp Sugar
400g bag Tiger Prawns
100g baby Spinach Leaves or Stir Fry vegetables
Juice of 1 Lime
1 tbsp Thai Fish Sauce
1 Heat 1tbsp of oil in a saucepan and add 2-3 tablespoons of the curry paste and stir in.
2 Add the coconut milk and sugar to the paste, stir in and bring to the boil.
3 Turn down the heat slightly and simmer the curry for 5-7 minutes to reduce the consistency.
3 Add the prawns and stir for 3-5 minutes.
4 Then add the lime juice and fish sauce and let it simmer for a few more minutes.
4 Add some spinach or stir fry vegetables to the curry and cook it through until it has wilted.
Serve with Thai sticky rice.
Enjoy!
For a vegetarian alternative, replace the prawns with 2 peeled sweet potatoes.
Filed under: Curry, Gluten Free, Mains, bbc, coeliac diet, coeliac recipes, curry recipe, gluten free, gluten free food, gluten free meals, gluten free recipes, green, national curry week, prawn, rice, thai, thai green prawn curry, what is gluten, wheat free diet, wheat free foods, wheat free recipes
I love Thai Food! Awesome stuff. xx
Thai green curry is my favourite. We had one as takeaway last night, I have made it myself before, your recipe sounds good.