Prawn Thai Green Curry

If you are looking for a flavourful fresh curry, you have to try this aromatic prawn Thai green curry. Made with thai green curry paste, this curry is so good paired with some rice.

For our recipe, we have used the Ma’s Kitchen Thai Green Curry Paste provided to us by one of our partners, STO People’s Choice. This green curry paste is perfectly aromatic and zesty, with just the right amount of spice. It pairs well with chicken, prawns, and fish.

Serving Size: 2-3 people

Ingredients:

• 1 cup coconut milk
• ½ tbsp olive oil
• 300-310g prawns (defrosted and deveined)
• 2 ½ tbsp Ma’s Kitchen Thai Green Curry Paste
• 1 tsp ginger garlic paste
• 2 kaffir lime leaves
• 3 green chillies (sliced in half vertically)
• 10 large basil leaves
• 1 tbsp thinly sliced lemongrass
• ¼ tsp grated galangal (Thai ginger)
• ¼ cup water
• 1 tbsp lime juice
• ½ tbsp fish sauce
• 2 tsp sugar
• ¼ tsp lime zest
• 1 tbsp chopped coriander leaves

Instructions:

1. To start off, add ½ cup coconut milk (keep the rest aside for now), ½ tbsp olive oil, 2 ½ tbsp Ma’s Kitchen Thai Green Curry Paste, 1 tsp ginger garlic paste, and 2 kaffir lime leaves to a medium sized pot.
2. Then, on medium high heat, stir everything together for 2 to 3 minutes or until well combined with the coconut milk. At this point, it will be a muted olive green in colour. Remove the kaffir lime leaves (or the curry may get too bitter).
3. Then, add in 3 green chillies (sliced in half vertically), 10 large basil leaves, 1 tbsp thinly sliced lemongrass, and ¼ tsp grated galangal. Stir to mix everything together for 2 to 3 minutes on medium heat.
4. Now, add the rest of the coconut milk, along with ¼ cup water and mix everything together again. Reduce the heat to medium low and cover the pot with a lid. Let the curry cook for 11 minutes, while stirring occasionally.
5. Then add 300-310g prawns (defrosted and deveined) and cover the pot with a lid. Cook for another 5 to 6 minutes on medium high heat. Stir occasionally. The curry will be bubbling and in a pale green colour by now and the prawns will be slightly orange pinkish colour.
6. Lastly, add in 1 tbsp lime juice, ½ tbsp fish sauce, 2 tsp sugar, ¼ tsp lime zest, and 1 tbsp chopped coriander leaves. On high heat, mix everything together for around 1 minute. The curry is now ready.