Green Prawn Curry

After the delicious curry at Busaba, I was hit by a craving for it just a few days later. That’s the mark of a good dish.

So back at home, I decided to try my hand at a green curry, this time with prawns & lots and lots of veg. As a somewhat obvious disclaimer, I don’t claim for a second that this is brilliantly authentic or done “correctly” – it was just a bit of homemade culinary fun!

I used a simple jar of green curry paste from Tesco, but I’m sure that you could get even better quality pastes from asian markets. Oh, and before you get started on the curry, don’t forget to cook your lovely jasmine rice.

When I make slightly healthier versions of dishes, I do sometimes like to use the “light” versions of ingredients. However, most of the time I would rather not, and find that it’s easiest to use extra vegetables to increase the healthy factor without losing any flavour. 

For my curry, I used a big aubergine and lots of baby corn and snap peas to bulk it up. I also added some lemongrass, which is amazing for thai dishes.

As for the cooking, I stir fried about 5 TBSP of the curry paste with 1 TBSP of vegetable oil, and added the lemongrass as it started smelling good.

I then emptied the 400ml can of coconut milk, and brought it to a boil. After reducing the heat, I added all the vegetables and let it simmer for 5-10mins.

Halfway through, I added a couple of tablespoons of fish sauce, essential for this dish in my opinion. I added the prawns near the end, as they really only need to be cooked for a couple of minutes.

And that’s it! Topped with some coriander and served with warm rice.

And lest you think that I do all the cooking around here, that’s not quite true. Luckily, E is a great cook, and more importantly, a very enthusiastic one. He’s more of a pinch of this, dash of that cook and rarely uses recipes, and he is especially good at fancy French cooking. 

The following day for dinner though, he whipped up a simple pasta with the leftover prawns in a vodka, lemon & garlic sauce. 

I just didn’t want bad karma for not giving him his share of cooking credit!

p.s. completely unrelated, but I am so proud and excited that Tokyo won the bid for the 2020 Olympics Games!! I am a huge Olympics fanatic and I couldn’t be happier. I’m just trying to not think about how old I will be then…

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  • Reply Marla Rogers

    This looks so delish! I would love to try it! I laughed at the part where you said you sometimes use "light" ingredients but usually don't want to. Haha that's EXACTLY how I am! I have the best intentions but when it comes down to it I'm always just like ehh whatever. Also sooo excited about the Olympics being in Tokyo! I've always wanted to go to the Olympics (as a spectator…haha) and I've also wanted to visit Japan (my dad was in the navy and was stationed there for three years and he always talks about it). So…I'm thinking it's the perfect way to get both of those done!

    September 9, 2013 at 7:31 am
  • Reply miho

    I'm glad I'm not alone in that, it's always better to have flavourful food and bulk it up with healthy ingredients! It will be so exciting if you can make it to Tokyo, you can't really pass up the opportunity to tick both of your dreams off in one go! x

    September 9, 2013 at 9:03 am
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