Authentic Thai Prawn Curry

Updated: Apr 28, 2020

A truly authentic spicy Thai green curry that takes a little more effort, but is worth every minute. We went the whole hog with massive king prawns but these could easily be swapped for tofu, chicken or just vegetables.



I created this recipe for my Dad - Martin, a normally cool-headed shopper goes completely beside himself in the local Thai supermarket. A trip once saw him return heaving home a 3kg sack of sticky jasmine rice and king prawns the size of a foot.


This curry is my ultimate Thai creation I cook for him. The benchmark of his enjoyment is in the use of Tabasco sauce. He tends to douse it on everything with the exception of this curry – so I guess that’s praise indeed.


Serves 5


For the paste:


  • 2 tablespoons of any nut oil

  • 1 large thumb of fresh ginger

  • 3 shallots

  • 3 garlic cloves

  • 2 teaspoon cumin

  • 2 lemongrass stalks

  • 1 lime zest and or/ 2 kaffir lime leaves

  • 2 tablespoons fish sauce

  • 3 birds eye chillis

  • 2 teaspoons white pepper

  • 1 small bunch fresh coriander




For the curry:


  • 6 king prawns

  • 2 cloves garlic (minced)

  • 1 chicken stock cube

  • 1 bunch basil (shredded)

  • 1 tablespoons nut oil

  • 2 limes

  • 2 tins coconut milk

  • 2 red peppers (large strips)

  • 3 shallots (large slices)

  • 1 pak choi (large strips)

  • 1 handful cashews (chopped and fried)


Method:


  • Make the curry paste in a food processor by adding all the ingredients till the mixture forms a thick well combined paste

  • In a heavy-based large pan fry the shallots and red pepper in the nut oil for about 3 mins until just softened

  • Add the curry paste and cook for a further 5 minutes

  • Crumble in the chicken stock cube and add the coconut milk then leave to simmer on a low heat for a further 15 minutes

  • In a separate frying pan, fry the king prawns in a drizzle of nut oil and garlic until shells turn pink (about 3 minutes on each side)

  • (Use this same pan to fry the cashew nuts) do so until golden brown and then roughly chop

  • Place the pak choi and prawns on top of the curry. Put the lid on the pan and leave to simmer for a further 5 minutes

  • Take on the heat and stir in the shredded basil and squeezed lime

  • Top with the fried cashews




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