Have you ever experienced a sense of utter pride when you’ve cooked something amazing? Ever felt excitement forcing its way through your veins as you taste what you’ve worked so hard on? I felt exactly that when I cooked this Prawn curry, and let me tell you, the experience was overwhelming. (I think I might have jumped and twirled a little!)
I would be lying if I said that I’ve always been a fan of Thai food – it’s been just a couple of months since I’ve been introduced to it. My first experience of Thai food didn’t go too well; it was Christmas and we brought home Turkey cooked in a Red Thai Curry with Kaffir Lime Leaves. To be honest, I didn’t like it one bit. I can’t say exactly what I didn’t like about it, but that’s when I decided that I’m not a fan of Thai food. Since then, I’ve had Pad Thai on two occasions, which I absolutely love, and Thai curry with Breadfruit and Prawns on one occasion and I found it okay.
I’m not sure what came upon me when I decided to cook a Thai Green Curry. It had been at the back of my mind for a while and I found myself searching through the internet, looking for a Thai Green Curry that really appealed to me. And then I found it – a recipe for the perfect Prawn Thai Green Curry. But I found myself disheartened when I saw that the recipe asked for lemon grass and kaffir lime leaves which I didn’t have on hand. After weeks of procrastination, I decided that I just had to go to the market and try my luck – you wouldn’t believe my excitement when I found them! (If I could do back-flips and somersaults, I would have!)
- Medium sized Prawns – 1 kg, shelled and cleaned
- Vegetable Oil – 1 and 1/2 tbsp
- Thai Green Curry Paste – 1/4 cup
- Kaffir Lime Leaves – 8
- Lemon Grass – 2 sticks, chopped into 2 cm pieces
- Coconut Milk – 550 ml
- Soy Sauce – 1 tsp
- Brown Sugar – 2 and 1/2 tbsp
- Green Chilli- 2, finely chopped
- Salt – to taste
Here’s how you make it
- Heat oil in a skillet. Fry the Thai green curry paste, lemon grass and kaffir lime leaves for a minute. Add soy sauce.
- Pour in coconut milk and bring the sauce to a boil.
- At this point check the flavors. You might find that the curry is bland. Add in green chilly, brown sugar and salt. Let the curry boil for a minute.
- Add in the prawns and cook for three to six minutes, or until the prawns are perfectly cooked, soft and succulent.
- Serve warm with white rice.
This dish converted me from a non-Thai cuisine person to a fan of Thai food. This curry is creamy and oozing with flavor – the soft, moist prawns, the spice of the curry paste and the chillis complimented by the sweetness of the coconut milk, the aromas of the lemon grass and kaffir lime leaves cutting through the heaviness of the curry and the brown sugar completing the dish. This is pure heaven! My taste buds had a ball and they just won’t seem to let go of the memory of this delicious curry. Try it, each bite you take will make you fall deeper in love with this Prawn Thai Green Curry.
A little tip: while you’re cooking this dish, you may find that it lacks spice. If you do, add in more green chillis. I found that the curry paste I picked up was of the mild spicy variety and before I added in the chillis, the spice was just not enough for the prawns. Since apart from the sea-foody flavor of prawns, they are bland. Add in those extra chillis to make them the hero of the dish.