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Monday 22 February 2010

Sluttishly Savoury: Thai green curry with prawns

Like everyone else (it seems) I've spent a lot of the past week sniffling, coughing and generally feeling germy. When I feel like this the last thing I want to do is cook - the idea of chopping, frying and standing up doesn't really appeal. But neither does the idea of having toast for dinner again. So I compromise and make this really easy Thai green curry with prawns. Yes it involves chopping, frying and not being on the sofa but it's so worth it. And the chilli really helps with snivelly noses.

You will need (serves 2 greedy people):

200ml coconut milk
150g prawns
Half an onion, chopped
3 cloves of garlic, crushed
Handful of frozen green veg like broccoli or spinach. Whatever you fancy, really.
1 whole stalk of lemongrass, crushed (just bash it with a rolling pin)
1 small green chilli, finely chopped
Fresh coriander, chopped
Squeeze of fresh lime juice
Oil for frying
Salt to taste

Make it!

1. Fry the onion and garlic in a bit of oil on a low heat. After a minute or so, add the chopped chilli.

2. Fry for another minute.

3. Once everything starts to smell delicious add the coconut milk, prawns, lemongrass and frozen veg.

4. Simmer on a low heat for 20 minutes. If you have a cold, go back to watching your bad telly of choice.

That's it! All done. Serve with lots of fluffy white rice and a smug smile.

Flickr image from sporkist's photostream


  1. I made this yesterday! It was very yummy. I added water chestnuts to mine. But I did forget the lime which meant it wasn't very green. Ooops.

    If you can't be bothered to find your rolling pin and want to save on washing up, just bash your lemongrass with the tin of coconut milk before you open it. Simples :-)

  2. YUM! I'm a bit nervous of cooking prawns - I always assume I'm going to end up deathly ill even though I love them. What's a good way for a newbie to cook 'em without getting the screaming hab dabs?

  3. Used the ones that are already cooked! As long as they're fresh, you'll be fine.

    And if you're using raw ones, they're done when they're pink so its easy to see. You're more in danger of over cooking them than anything else.

  4. when do you add the coriander?

  5. Hi EJ - I tend to add the coriander at Step 3. But some people prefer to add it right at the end of cooking, as a garnish.

  6. Also - I made this last night with the addition of nam pla (Thai fish sauce). A few drops added at step 3 makes a difference!


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