Green Thai Prawn CurrySubmitted by: CHEEKYCHOOK
IntroductionServe with Thai Rice and lime wedges and sprinkle with fresh coriander. Serve with Thai Rice and lime wedges and sprinkle with fresh coriander.
1 tsp vegetable oil
Green Thai Curry paste 3 tsp
330g raw king prawns, peeled and de-veined
1 lemongrass stalk, chopped into fine rings
4 kaffir lime leaves
180ml low fat coconut milk
1 tsp fish sauce (nam pla)
Â½ cucumber, seeds scraped out, cut into sticks
10 fresh basil leaves
handful fresh coriander leaves, to serve
2. Add the prawns, lemongrass and limes leaves and cook for 3-4 minutes, until the prawns turn pink all over.
3. Add the coconut milk and increase the heat to bring to the boil. Reduce the heat to simmer for 5-6 minutes.
4. Add the fish sauce, cucumber and basil and stir well.
5. To serve, place spoonfuls of the curry onto plates.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.