Thai Green Curry served with Seafood
Despite its name, the Thai Green Prawn Curry is sometimes referred to as a Nyonya or Malay curry dish. When someone usually mentions curry, the first thought that comes into mind is a spicy dish. But compared to the Indian curry, there is a big difference to this dish.
Unlike the curry made in India, the Thai curry is a mixture that is based on the local fresh herbs which are abundant in the country such as galangal, lemongrass, fresh turmeric, coriander leaf, coconut, and lime leaves. On the other hand, the Indian curry is made up of Indian spices like cumin, coriander seeds, and cinnamon.
For the prawn preparation we recommend the tips at grilledshrimp.org’s collection of shrimp recipes.
Ingredients
- 1¼ lb. raw King Prawns, peeled
- ¼ lb. Baby Spinach
- 13 ounces Coconut Milk
- 1 Aubergine, sliced into chunks
- 1 tablespoon Groundnut Oil
- 1 teaspoon Thai Fish Sauce
- 1 Lime, grated zest & juice
- Fresh Coriander, chopped
Green Curry Paste
- 5 Green Chilies, deseeded & chopped roughly
- 2 Garlic Cloves, crushed
- 1 large Shallot, chopped roughly
- 1 small Ginger, grated
- 1 small Galangal, chopped
- 2 Lemongrass Stalks, finely chopped
- 3 tablespoons Olive Oil
- 1 tablespoon Coriander Seeds, crushed
- 2 teaspoons Thai Fish Sauce
- 1 teaspoon Ground Cumin
- Fresh Coriander
- 1 Lime, grated zest & juice
Directions
Make curry paste ahead by placing all of the ingredients inside a food processor or a blender. Mix to a paste before setting aside. In a wok or a large frying pan, heat groundnut oil over medium heat. Add in the aubergines. Fry until they turn golden brown all over.
Add about ¼ lb. of the curry paste to the mixture. Fry for about a minute or until the mixture becomes fragrant. Stir in coconut milk. Bring mixture to a boil before lowering the heat to simmer. Add lime zest and the prawns. Cook for an additional 3-4 minutes or until prawns have turned pink.
Add in the fish sauce, coriander, lime juice and spinach. Serve Thai Green Prawn Curry with a cup of steamed Jasmine rice.
Tip
The recipe for curry paste is enough to make curry for about 8 people. You can seal leftover paste in a jar and store it in a fridge for a maximum of 2 weeks. If you don’t have time to make fresh curry paste, you can find Thai Taste Green Curry Paste in almost all major supermarkets. This can also be used as a substitute.
