Thai green prawn curry

Fixings

•             2 tbsp oil

•             1 onion, finely cut

•             6 garlic cloves, squashed

•             4cm/1½in bit of new ginger, squashed

•             2 hot green chillies, seeds eliminated, finely slashed

•             ½ tsp ground turmeric

•             450ml/14fl oz would coconut be able to drain

•             4 green cardamom cases, softly squashed

•             4 cloves

•             5-6 curry leaves (accessible from Asian merchants)

•             2cm/¾in piece cinnamon stick

•             2 tbsp slashed new coriander

•             500g/1lb 2oz tiger prawns, cleaned and de-veined, shells eliminated yet tail flawless

Technique

1.Heat the oil in an enormous weighty based dish with a top. Add the onion and cook until clear.

2.Add the garlic, ginger and green chillies and cook for two minutes, taking consideration not to allow them to brown.

3.Add the turmeric and cook for a couple of moments, at that point pour in the coconut milk. Bring gradually to the bubble, blending directly from the lower part of the combination.

4.Season with salt, at that point add the cardamom, cloves, curry leaves and cinnamon. Stew for several minutes, until the combination has thickened somewhat, at that point add the coriander and cook for one more moment or two.

5.Add the prawns and cook for 2-4 minutes, contingent upon their size. Cover the skillet, eliminate from the warmth and put in a safe spot for around five minutes. The prawns will keep on cooking in the lingering warmth of the curry (all the more cooking on the oven will ruin the prawns by overcooking).

6.Serve with steamed jasmine rice and a new onion serving of mixed greens.

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