Here is an easy, healthy, thai green prawn curry recipe for the New Year.
It’s perfect for using up leftover vegetables, and you can really put in anything you want. I used up the following…
Add some garlic, ginger, coriander and lime to the mix and you’re good to go.
Fire up your wok and add all the vegetables, holding back the garlic, ginger and coriander. Stir fry the vegetables for five minutes or so, then add the garlic and ginger and half of the coriander, chopped.
For this curry I used Sainsbury’s green thai paste and coconut milk. For two people I only needed two tablespoons of the paste, but still used the whole can of coconut milk. I find this paste quite spicy already, so I didn’t add any additional chillies.
Add the paste to the wok and cook for 2-3 minutes, then add in the coconut milk. Squeeze in the juice of half a lime, bring to the boil and simmer gently for 20-30 minutes.
The prawns don’t take long to cook at all, so add them to the wok just ten minutes before you are ready to dish up. If you are using chicken or any other meat, I usually brown the meat first, before adding anything else to the wok, then follow the same steps.
Next up, the rice. I cook with brown rice as it feels a little lighter and is easier to cook. The rice is easy peasy. 1-2 handfuls per person (or half a small cup) added to a pan of boiling water and a pinch of salt. Once cooked (most brown rice takes about 20-30 minutes) drain the water away and stir in the rest of the chopped coriander and squeeze in the other half of the lime.
Now dish up and enjoy! I served mine with some fresh coriander, creme fraiche and some dried chilli flakes. As it’s New Year and everyone is trying to be healthy, you could even swap the wine for some chilled water with fresh lemon slices…