Thai green prawn curry

Green Curry With prawns. Thai Cuisine. (kang Keaw Wan)
Green curry with prawns. Thai cuisine.
FG 1 using 1 GC / CC 10

 

Thai green prawn curry:

Serves 4 FG 1 using 1 GC / CC 10
Servings 4

Ingredients

  • Spray oil
  • 2.5 cm piece fresh ginger- peeled and finely chopped
  • 2 garlic cloves- crushed
  • 1 chilli - finely chopped
  • 2 kaffir lime leaves
  • 200 g cherry tomatoes- halved
  • 100 g thin green beans- trimmed
  • 1 tbsp Thai curry paste
  • 200 ml half-fat coconut milk
  • 400 g raw shelled tiger prawns
  • 250 g baby spinach
  • 150 g brown rice dry weight
  • Coriander
  • 1 lime

Instructions

  1. Spray a non-stick frying pan lightly with oil and place over a low to medium heat. When it's hot, add the ginger, garlic and chilli, and cook for 2 minutes without colouring.
  2. Stir in lime leaves, tomatoes and beans, cook for 1 minute. Add the curry paste and coconut milk, simmer for 8-10 minutes.
  3. Stir in the prawns and spinach leaves and cook for 3 minutes until prawns are pink.
  4. Cook rice according to packet instructions.
  5. Serve curry on bed of rice, garnished with coriander, quarter lime on side.

Here is the equipment we used:

https://www.amazon.co.uk/Tefal-Taste-Twin-Pack-FryPans/dp/B006FH9AHQ/ref=sr_1_1?ie=UTF8&qid=1551361387&sr=8-1&keywords=tefal+taste+twin+pack+frypans+-+black