Thai Prawn Green Curry
A classic twist to Thai green curry, but using fresh prawns
Preparation:
- Heat oil in a wok, add the curry paste, coriander and cumin and stir-fry for 30 seconds over a medium heat.
- Lower the heat, add the coconut milk and aubergine, and simmer for a further 2 minutes.
- Add the sugar, fish sauce, kaffir lime, chilli and prawns and simmer until cooked through.
- Add the basil leaves, mix well and serve with coconut cream and coriander leaves.
Useful tip:
“In Thailand we use a fork and spoon to eat our food, holding the fork in our left hand to push the food onto the spoon held in the right hand... more