Photo by Роман Нагаевский on Pexels
Thai Green Curry with King Prawns
Jasmine rice served with a green curry made by frying curry paste in coconut milk, simmering aubergine and green beans.
- 150 g raw king prawns
- 60 g jasmine rice
- 200 ml coconut milk
- 2 tbsp green curry paste
- 100 g aubergine
- 80 g green beans
- 1 tbsp fish sauce
- 1 tsp palm sugar
- 10 g thai basil
- ½ whole lime
- 1 whole red chilli
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Add to a shopping listHow the shopping list works →- Step 1
Cook jasmine rice according to package instructions.
- Step 2
Cut aubergine into 2cm chunks. Trim green beans and cut into 3cm pieces. Slice chilli thinly.
- Step 3
Heat 3 tbsp thick coconut milk in a wok over medium heat until oil separates.
- Step 4
Add green curry paste and fry for 2 minutes until fragrant.
- Step 5
Add aubergine chunks, stir-fry for 3 minutes until starting to soften.
- Step 6
Pour in remaining coconut milk, bring to gentle simmer.
- Step 7
Add green beans, fish sauce and palm sugar. Simmer for 5 minutes.
- Step 8
Add prawns and cook for 3-4 minutes until pink and cooked through.
- Step 9
Stir in half the Thai basil leaves and lime juice.
- Step 10
Serve curry over rice, garnish with remaining basil, sliced chilli and lime wedge.
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