Thai Prawn Curry

Spicy and spectacular, enjoy Aldo Zilli's temptingly fragrant Thai prawn curry
By Aldo Zilli
Thai Prawn Curry
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 5 minutes
  • Effort: easy

Ingredients

  • 1 tsp olive oil
  • 1 clove garlic, finely chopped
  • 5 shallots, finely chopped
  • 2 tbsp Thai green curry paste
  • 3 tbsp fish stock, use a gluten free version if you are making this as a gluten free recipe
  • 400 ml can coconut milk
  • 20 raw tiger prawns, peeled (heads left on) and deveined
  • 2 tbsp chopped coriander
  • coconut rice, to serve

Method

1. Heat the olive oil in a pan over a medium heat and fry the garlic and shallots for 2 minutes.

2. Stir in the Thai green curry paste and cook for a further 2 minutes, stirring continuously.

3. Add the fish stock and simmer for 15 minutes over a medium heat. Stir in the coconut milk and simmer for a further 15 minutes.

4. Add the prawns and cook for 10 minutes, until the prawns have turned pink.

5. Stir in the chopped coriander and serve with coconut rice.

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