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Prawn Thai Green Curry

This light and fragrant curry native to Thailand goes perfectly with juicy king prawns.

Prep: 10 mins
Cook: 10 mins
Serves: 2
    • 1 tbsp. vegetable oil
    • 1 x 50g Blue Dragon Thai Green Curry Paste Pot
    • 400ml Blue Dragon Coconut Milk
    • 100g mangetout
    • 200g baby aubergine or regular aubergine
    • 175g cooked king prawns
    • Blue Dragon Fish Sauce and palm/caster sugar to taste
    1. Heat a wok and add the oil.
    2. Gently fry the Thai Paste for a minute to release the flavours and aromas.
    3. Add the Coconut Milk and stir until the paste is dissolved and bring to the boil.
    4. Add the vegetables and gently simmer for 7 minutes.
    5. Add the prawns and simmer for a further 3 minutes.
    6. Balance the flavours by adding palm/caster sugar and fish sauce to taste.
    7. Serve with rice.