Photo by Zoshua Colah on Unsplash
Thai Green Curry with King Prawns and Jasmine Rice
Green curry paste fried then simmered with coconut milk, vegetables and king prawns cooked until tender, served over jasmine rice.
- 300 g king prawns raw
- 150 g jasmine rice
- 400 ml coconut milk
- 3 tbsp green curry paste
- 1 small aubergine
- 100 g green beans
- 1 whole red pepper
- 20 g thai basil
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 whole lime
- 2 tbsp vegetable oil
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook jasmine rice according to package instructions. Keep warm.
- Step 2
Peel and devein prawns, leaving tails on. Pat dry and season with salt.
- Step 3
Cut aubergine into 2cm cubes. Slice red pepper and trim green beans.
- Step 4
Heat oil in a wok or large frying pan over medium heat.
- Step 5
Add green curry paste and fry for 2 minutes until fragrant.
- Step 6
Add thick part of coconut milk (about 150ml) and cook for 3 minutes.
- Step 7
Add aubergine and cook for 5 minutes until starting to soften.
- Step 8
Add remaining coconut milk, fish sauce, and palm sugar. Bring to a simmer.
- Step 9
Add green beans and red pepper. Cook for 4-5 minutes.
- Step 10
Add prawns and cook for 3-4 minutes until pink and cooked through.
- Step 11
Stir in thai basil leaves and lime juice. Taste and adjust seasoning.
- Step 12
Serve immediately over jasmine rice with lime wedges.
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