This fresh and fragrant Thai curry is made with a home made Thai Green Curry paste. Why waste your money on the supermarket jar versions when you can make a fresh, vibrant paste of your own. Yes, it’s a bit time consuming, but this paste will keep in the fridge for a couple of weeks and can also be frozen if you wish.
This recipe gives it that traditional chilli hit but it won’t blow your head off! If you do want to reduce the heat right down, then half the chillies in the recipe.
This is best served on a bed of fluffy boiled rice and will comfortably serve 4 people. A great winter warmer and ideal for a dinner party.
1 teaspoon of ground cumin powder
2 teaspoons of ground coriander powder
3 banana shallots finely chopped
A full thumb size piece of peeled and grated fresh ginger
5 grated cloves of garlic
3 green birds eye chillies, finely chopped
3 stalks of lemon grass, sliced
1 small packet of chopped fresh coriander (about 2 tablespoons)
2 limes, juiced
Zest of 1 lime
3 tablespoons of vegetable oil
2 tablespoons of dark soy sauce
1 tin (large) of coconut milk
250g fresh green beans, trimmed
30-40 peeled and deveined medium fresh prawns
Water if required
Place the cumin, coriander, ginger, garlic, green chillies, shallots, lemon grass, coriander lime juice, lime zest, and 1tablespoon of oil in a food processor. Blend to a smooth, thick paste and set aside.
Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Cook and stir green beans for about one minute. Stir in the Thai Green paste, soy sauce, and coconut milk and bring to a boil. Reduce heat to medium and simmer for 8 minutes, then add the fresh cleaned prawns.
Cook the prawns until they are bright pink on the outside and the meat is no longer transparent, this should take around 5 minutes. If the sauce becomes too thick, stir in a little water.
Serve on a bed of fluffy boiled rice.