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Prawn Thai green curry
Fruit and vegetables
1
shallot
, finely chopped
4 green bird’s-eye
chillies
, chopped
4
garlic
cloves, crushed
thumb-sized piece fresh root
ginger
, grated
1
lemongrass
stalk, finely chopped
small bunch
fresh coriander
, stalks and leaves
1
aubergine
, cut into 2cm/1in chunks
100g/3½oz fine
green beans
1
lime
, zest and juice
small bunch
fresh coriander
, chopped
Tins, packets and jars
1 x 400ml can
coconut milk
2 tbsp Thai green
curry paste
(made above)
steamed
jasmine rice
, to serve
Cooking ingredients
1 tsp
coriander seeds
1 tsp
cumin
seeds
pinch
salt
1 tbsp
fish sauce
pinch ground
white pepper
1 tbsp
vegetable oil
100ml/3½fl oz chicken or
vegetable stock
1 tbsp palm sugar, or
caster sugar
1-2 tsp Thai
fish sauce
Meat, fish and poultry
500g/1lb 2oz raw, peeled king
prawns
Other
2 dried
lime leaves
1 kaffir lime leaf
Back to recipe
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