Thai Green Prawn Curry recipe

This is a brilliantly simple recipe for Thai green curry paste and then a simple Thai green prawn curry. Put the paste into the fridge and it will keep for up to one week, or you could freeze it - just add fresh coriander to the curry paste before cooking.

Ingredients:

• 3 green chillies
• 3 garlic cloves
• 1 thumb-sized piece root ginger
• 3 stalks lemongrass
• Small handful fresh coriander
• 1 1/2 tsp. ground coriander
• 1/2 tsp. ground cumin
• Juice and zest of one lime
• 3 tbsp. oil
• 300g tiger prawns, raw and de-veined
• 400ml coconut milk
• 200g baby sweetcorn
• 200g mange tout
• 3 tbsp. soy sauce

Directions:

1. To prepare the curry paste, put the chillies, garlic, ginger, lemongrass, coriander, ground coriander, ground cumin, lime juice and zest and 1 1/2 tbsp. oil in a blender. Process until very finely chopped.

2. Add the rest of the oil to a wok. Fry the sweetcorn and mange tout, then add the curry paste. Cook for 30 seconds, then add the coconut milk. Simmer for 5-7 minutes, then add the prawns. Simmer for another five minutes then stir in the soy sauce. Serve immediately.

If you want to, use frozen prawns to make this recipe a little easier. You could also use 4 tbsp. prepared Thai green curry paste if you're pushed for time. This recipe serves four.

Author: Laura Young.

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