Green Jhinga Masala Recipe | Prawns Green curry | Hariyala Jhinga curry Recipe | Cook with Rubeena.
#Green Jhinga masala Recipe,
#Prawns Green curry,
#Hariyala Jhinga curry,
--_____Ingredients_______
Prawns----300grm
Onion-------1 Small
Coriander leaves------1 Handful
Mint leaves------12-15
Green Chilli------2
Garlic------4-5 Cloves
Ginger------1 inch
Coconut----2 inch
Dry Fenugreek leaves---1 Tsp
Curry leaves-----7-8
Mustard seeds------1/2 Tsp
Cumin seeds--------1/2 Tsp
Fenugreek seeds----1/2 Tsp
Turmeric----1/4 Tsp
Salt to taste-----
Coriander Powder---1/2 Tsp
Garam Masala------1/2 Tsp
Cumin powder-----1/2 Tsp
Black pepper powder----1/2 Tsp
Cooking Oil
Tilda Thai Green Prawn Curry
A few ingredients are all you need to make this delicious Thai Green Prawn Curry. Check out the recipe below. For more tasty #FreestyleRecipes like this head over to our site!
#thaigreencurry #curry #tilda #freestyle
Ingredients:
Tilda Coconut, Chilli and Lemongrass
Red Bell Pepper
Sugar Snap Peas
Thai Green Curry Paste
Coconut Milk
Fresh Prawns
Kale
Fish Sauce
How to cook:
1. Put sliced bell pepper and sugar snap peas in a pan with 1 tbsp of oil to saute.
2. Add a tablespoon of curry paste and a cup of coconut milk and stir together
3. Take a handful of fresh prawns and add to the pan to cook through with the other ingredients.
4. Add a handful of kale and stir well. Microwave Tilda Coconut, Chilli and Lemongrass rice for two minutes.
5. Add a few splashes of fish sauce and plate up with the rice and a sprig of coriander.
Can I Make the Perfect Thai Green Curry?
Marion Grasby (@Marionskitchen) is in the studio today to perfect my Thai Green Curry recipe! Let’s see if her changes make as much difference as she claims!
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Marion's Thai Green Curry From Scratch (recipe credit to @Marionskitchen )
2 tbsp vegetable oil
400ml (14 fl oz) coconut milk
400g (14 oz) chicken thigh fillets, thinly sliced
100g (3.5 oz) sliced bamboo shoots
8 apple eggplants, quartered*
1 cup pea eggplants*
4 fresh makrut lime leaves
3 dried red chillies (optional)
4 tbsp fish sauce
30g (1 oz) palm sugar, finely shaved
½ cup Thai basil leaves
Green curry paste:
1 tsp coriander seeds
1 tsp cumin seeds
5 long green chillies, chopped
1 small green chillies, chopped
1 lemongrass stalk, white part bruised and finely chopped
4cm (1.5 inch) piece of galangal, peeled, roughly chopped
peel of 1 makrut lime, finely sliced
3 small Asian shallots, peeled, chopped
4 garlic cloves, chopped
½ tsp shrimp paste
INSTRUCTIONS
Place coriander seeds in a dry pan over medium-high heat and cook, shaking the pan frequently so they don’t burn, for 1–2 minutes or until fragrant. Transfer to a mortar. Repeat with cumin seeds. Use a pestle to grind both spices to a fine powder. Transfer the spice mixture to a small bowl and set aside.
Place green chillies into a mortar and use a pestle to pound to a smooth-ish paste. Add each of the following ingredients separately, pounding well after addition: lemongrass, galangal, makrut lime peel, shallots and garlic. Stir through the shrimp paste and ground spice powder.
To cook the curry, heat the vegetable oil in a saucepan over medium-high heat. Fry the curry paste for 1–2 minutes or until fragrant. Add coconut milk and ½ cup water, then bring to a simmer.
Add the chicken and bring the liquid back to a simmer. Add the bamboo shoots, eggplants, makrut lime leaves and dried red chillies (if using). Simmer gently for 15-20 minutes or until chicken is cooked. Add the fish sauce and sugar. Taste and add more if necessary. Stir through the Thai basil.
Serve with steamed rice.
NOTES
Using a mortar and pestle (head to our shop to take a peek at the one Marion has designed herself!) for the curry paste allows the ingredients to become bruised and release their natural oils and aromas. You could also start the paste in a mortar and finish in a food processor for a smoother paste.
Apple eggplant, also known as Thai eggplant, is a small, round bitter eggplant (aubergine). It gets its name for its similarity in appearance to a Granny Smith apple. You can often find them at Asian grocery stores.
Pea eggplants are very small eggplants that are commonly added to Thai curries. Find them at a Thai grocery store. If unavailable, leave them out.
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Konkani Green Prawns Curry
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Prawn Thai Green Curry | Thai Recipe | Hindi Recipe| How to make Thai Curry | Fish2Day |
#ThaiGreenCurry #PrawnThaiGreenCurry #ThaiRecipes #fish2day
Welcome to Fish2Day. Thank you for connecting with us.
We are happy to share this Thai Cuisine with you.
Chef Nitesh Kanet is presenting one of the signature Thai cuisine with global acceptance in Oriental restaurants.
Simple, easy to cook and classic !! Appreciated by almost everyone who loves Thai food. Tastes yummy with plain, steam cooked Jasmine or Basmati rice.
Do try this recipe and share your feedback. Happy Cooking & Happy Eating !!
Ingredients:
Green Thai curry paste - 70 to 80 grams
Lemon grass – 10 grams
Galangal – 10 grams
Coconut Milk – 250 grams
Green chilli – 5 to 6 nos.
Prawns – 8 to 10 nos.
Prawns :
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