Why you should make green curry with prawns
This Green Curry with Prawns is ready in less than half an hour. It uses simple ingredients that you can find in any supermarket. The prawns cook very fast, making it a great choice when you have little time. Using premade curry paste keeps the preparation very easy and reliable.
How to get green curry with prawns ready
Fry the paste: Heat the oil in a large pan or wok over medium heat. Add the green curry paste and fry it for one minute until it becomes fragrant. Stir it constantly to prevent it from burning.
Add liquids: Pour in the coconut milk and the vegetable stock. Add the brown sugar and fish sauce to the pan. Bring the liquid to a gentle simmer while stirring to combine the paste with the milk.
Cook vegetables: Slice the pepper and trim the green beans. Add the vegetables to the simmering sauce and cook them for five minutes. They should be tender but still have a bit of a bite.
Simmer prawns: Add the prawns to the pan and cook for three minutes until they turn pink. Squeeze in the juice from the lime and stir through the basil leaves. Serve the curry immediately over steamed rice.
Tips to make green curry with prawns even better
Make sure the prawns are fully defrosted if you are using frozen ones. This prevents extra water from thinning out the sauce too much. You can add extra vegetables like baby corn or bamboo shoots to bulk out the meal. If you prefer a thicker sauce, let the coconut milk simmer for a few minutes longer before adding the prawns.
Always taste your Green Curry with Prawns before serving. You might want to add another splash of fish sauce for saltiness or more lime for acidity. Using fresh basil at the very end keeps the flavour bright and aromatic. Do not overcook the prawns because they can become rubbery and tough.
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tuna salad with beans or
pizza with minced pork.
