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Special Thai Green Curry with Prawns and Rice Noodles

Thai Green Curry with Prawns and Rice Noodles

Thai flavours are some of the best in the world. The combinations of sweet, sour, spicy, salty and fresh are just magic in your mouth! However, Thai foods can be laden with salt and sugar. If you’re conscious about these things, you are going to love  this amazing recipe! I call it Special Thai Green Curry with Prawns and Rice Noodles – special because it uses fresh, homemade Thai Green Curry paste!

When you’re making Thai at home, you don’t want to use curry paste from a jar or a can. It is so easy to make your own Thai Green Curry Paste using fresh, real and whole ingredients that once you do, you will wonder why you had never tried it before. And you’ll never go back to the jar or can, because it will never be as satisfying as the real thing.

Let’s start by making the paste. I sometimes double or triple the recipe and store it a jar in the freezer. You can take it out at the start of the day and at the end of the day you have Green Curry paste that you made from scratch and can use to whip up a curry in no time!

Thai Green Curry Paste

Ingredients

1 stalk of lemon grass

3 green chillies

1 shallot

4 cloves of garlic

Thumb-sized piece of ginger or galangal

1/2 cup fresh corriander

1/2 cup fresh basil

1/2 teaspoon of cumin

1/2 teaspoon of corriander seeds

3 tablespoons of fish sauce

2 tablespoons of lime juice

Method

Blend all in a food processor until a paste forms. Easy!

Now you’ve got the paste under control, let’s move on to the actual Thai Green Curry. I made mine using tiger king prawns, but you can use chicken or beef or lamb if you’d prefer. I also like mine with rice noodles, because I find rice soaks up all the juices – and I like a lot of juice! You could probably even call my Thai Green Chicken Curry a soup!

Thai green curry

I like a lot of juice in my Thai Green Curry

Special Thai Green Curry with Prawns and Rice Noodles

Ingredients

Half to one full recipe of Thai Green Curry Paste (depending on your preferred heat tolerance)

1 litre of coocnut cream

Kaffir lime leaves

250gm green beans,

500gm broccoli, chopped into bite-sized pieces

15 tiger king prawns, peeled

1 packet of Vermicelli rice noodles

Method

Fry paste in a large, heavy saucepan until fragrant. Add coconut milk and bring to the boil. Reduce heat to a simmer.

Add kiffir lime leaves and vegetables. Cover and cook until the vegetables reach your preferred texture (I like my veggies crunchy).

Add prawns and turn heat to as low as it can go.

Cook rice noodles according to packet instructions.

Place a couple of handfuls of noodles in a bowl and top with Thai Green Prawn Curry.

Thai Green Curry with Prawns and Rice Noodles

Thai Green Curry with Prawns and Rice Noodles

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