Photo by thepassenger on Pixabay
Thai Green Curry with King Prawns and Thai Basil
Green curry with king prawns simmered in coconut milk, flavoured with green curry paste, fish sauce, palm sugar, aubergine, green beans, Thai basil and lime.
- 300 g raw king prawns
- 150 g jasmine rice
- 400 ml coconut milk
- 30 g green curry paste
- 1 tbsp fish sauce
- 10 g palm sugar
- 150 g aubergine
- 100 g green beans
- 20 g thai basil
- 1 piece lime
- 1 piece red chilli
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Add to a shopping listHow the shopping list works →- Step 1
Rinse jasmine rice until water runs clear, then cook in 300ml boiling water for 12 minutes
- Step 2
Peel and devein king prawns, pat dry with kitchen paper
- Step 3
Cut aubergine into 2cm cubes and trim green beans into 3cm pieces
- Step 4
Heat 2 tablespoons of the thick coconut cream from the top of the tin in a wok over medium heat
- Step 5
Add green curry paste and fry for 2 minutes until fragrant
- Step 6
Add remaining coconut milk gradually, stirring constantly
- Step 7
Add aubergine pieces and simmer for 5 minutes until starting to soften
- Step 8
Add green beans and cook for 3 minutes
- Step 9
Season with fish sauce and palm sugar, taste and adjust
- Step 10
Add prawns and cook for 3-4 minutes until pink and cooked through
- Step 11
Finely slice red chilli and pick thai basil leaves
- Step 12
Stir in half the thai basil leaves just before serving
- Step 13
Serve curry over jasmine rice, garnished with remaining basil, chilli slices, and lime wedges
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