Thai Green Curry with Prawns

A quick and easy interpretation of Thai green curry. The wonderful thing about Thai food is the incredible flavour and the speed at which dishes can be prepared. Thai green curry is one of Thailand's signature dishes. It is generally a fiery dish but you can tone down the chilli heat by reducing the amount of green curry paste used in the recipe.

• Serves: 4
• Difficulty: medium
• Prep time:
• Cooking time:

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Ingredients

Coriander paste 

60 ml (¼ cup) coriander leaves and roots 

1 spring onion, chopped 

water to make a paste 

 Curry 

1 x 400 ml can  coconut milk 

4 lime leaves 

20 ml (4 tsp) green curry paste 

10 ml (2 tsp) sugar 

12 king prawns, shelled and deveined 

salt to taste 

basil leaves to garnish 

375 ml (1½ cups) cooked Spekko Royal Umbrella Jasmine Rice 

Method

1. Coriander paste: Blend coriander leaves, roots, spring onion and just enough water with a stick blender to form a smooth paste.
2. Curry: Pour coconut milk into a saucepan. Add lime leaves and simmer gently until the coconut milk is fragrant. Stir in green curry paste, sugar and salt. Simmer until the paste dissolves. Add fresh coriander paste and simmer gently. Add prawns and once the tails begin to curl slightly, remove from heat.
3. Garnish with basil and serve withSpekkoJasmine Rice. 
 From the Spekko kitchen 
1. Quick Thai green chicken curry:Prepare coconut sauce as above, but omit coriander paste. Stir in 500 g chicken fillets, thinly sliced and simmer until just cooked. Continue with recipe and serve on Spekko Jasmine or Spekko India Gate Classic Basmati Rice. 
2. Green curry paste is available from large supermarkets and Asian stores.