Green Prawn Curry

A super simple to make Thai green prawn curry with juicy prawns can be made in under 30 minutes and makes a great lunch or dinner.

INGREDIENTS

• 150g peeled prawns with heads and tails still on

• 2 cups coconut milk

• 2 tsp green curry paste

• 1 tsp coconut oil

• 2 kaffir lime leaves, torn to remove centre stalk

• 5g small red chilli

• 100g aubergine cut into chunks (or any other veg like green beans, mage tout, broccoli..)

• 50g pea aubergines (available from Thai food shops)

• 1 tbsp fish sauce

• 1 tsp coconut nectar or xylitol

• To serve 2g sweet basil leaves

FOR THE PASTE

• 1 tbsp coriander seeds, toasted

• 1 tsp ground cumin

• 10-15 small green chillies

• 3 tbsp finely shopped shallots

• 1 tbsp chopped garlic

• 1 tbsp chopped galangal

• 1 tbsp finely sliced lemongrass

• 1/2 tsp finely chopped zest of kafir lime (or unwaxed standard lime)

• 1 tbsp fresh chopped turmeric or 1tsp ground

• 1 tsp finely chopped coriander root

• 5 black peppercorns

• 1 tsp sea salt

• 1 tsp shrimp paste

METHOD

1. To make the paste put all the ingredients apart from the shrimp paste into a pestle or small food processor and mix well. Add the shrimp paste and mix again.

2. Fry the paste in the coconut oil in a pan for a few minutes. Then add the coconut milk and simmer for 5 minutes.

3. Add the vegetables and all the other ingredients apart from the prawns. Simmer for 5 minutes adding more coconut milk if needed. Add the prawns and simmer for 2 minutes until the prawns are cooked. Add the basil.