How To make Green Prawn Curry
1 kg Green prawns
3 Cloves garlic
1 Cm piece ginger
4 Spring onions,
Roughly chopped 3 T Oil
1 T Ground coriander
1/2 ts Fennel seeds
3/4 ts Mustard seeds
1 c Coconut cream
1 c Coriander leaves, chopped
Cooking time: 15 minutes Peel the prawns, leaving the tails intact. Slit open along the back and remove the dark vein. In a food processor, gring the garlic, ginger, spring onions and chillies to a paste with the oil. Transfer to a medium-sized pan and cook for 2 minutes. Add the ground coriander, fennel and mustard seeds and coconut cream and cook for 3-4 minutes. Add 1/2 cup water to the garlic and spice mixture, cook uncovered over a medium heat for about 4 minutes. Add the prawns are just tender and turn pink. Stir in the chopped coriander, serve immediately with rice. -----
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Thai Green Curry Recipe แกงเขียวหวาน - Hot Thai Kitchen
Here's a video for homemade green curry paste that was filmed after this one!
A tutorial of this classic and famous Thai curry! This recipe is made with chicken, but you can also use pork, shrimp, beef, tofu, or any kind of protein you like! Arguably one of the most popular dishes in Thai restaurants both overseas and in Thailand. Served over jasmine rice or with rice noodles, this dish is spicy, creamy, and aromatic with Thai basil, few dishes are better! And it's really easy!
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Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
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15 Minute Thai Green Curry Prawn Recipe
A delicious dish prepared with fresh ingredients, Thai green curry prawn is easy to follow and cooks in just 15 minutes. This video outlines the list of ingredients and cooking instructions to make this tasty and quick dinner.
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PRAWNS IN COCONUT GRAVY | PRAWN CURRY | PRAWN CURRY WITH COCONUT MILK
Prawns in Coconut Milk | Prawn Curry | Prawn Curry with Coconut Milk | Shrimp Curry | Shrimps in Coconut Milk | Shrimp Curry with Coconut Milk | Prawn Gravy | Prawn Curry by Spice Eats
Ingredients for Prawn Curry with Coconut Milk:
- 500 gms. Prawns - Net 250-300 gms. after shelling and deveining
Tempering:
- Mustard Seeds- 3/4 tsp
- Dried Red Chillies- 3 (halved)
- Curry Leaves- 10- 15 leaves
Spice Powders:
- Turmeric Powder- 3/4 tsp
- Black Pepper Powder- 1/2 tsp
- Coriander Powder- 1 tsp
- Fennel Powder- 1/2 tsp
- Cumin Powder- 1/4 tsp
Other Ingredients:
- White Onion, grated- 1 large (100 gms)
- Ginger Garlic Paste- 1 tsp
- Green Chillies, slit- 3
- Tomato, chopped- 1 large (100 gms)
- Thin Coconut Milk- 1 cup (If using readymade coconut milk, 3 tbsp coconut milk mixed with 1 cup water)
- Thick Coconut Milk- 3 tbsp
- Lemon Juice- 1 tsp
- Coriander Leaves- 2 tbsp
- Salt- 1 tsp
- Oil- 2-3 tbsp
Preparation:
- Shell, devein & wash the prawns. Leave it in a colander for the water to drain.
- Grate the onion, chop the tomato and the coriander leaves, slit the green chillies.
- Prepare the coconut milk, ready made coconut milk can also be used.
Process:
- Heat oil in a kadai/wok and add the mustard seeds. Once it splutters, add the halved dried red chillies and curry leaves.
- Now add the grated onion and fry on medium to low heat for 4-5 mins till it starts changing colour.
- Add the ginger garlic paste, mix & fry on low heat for around 2 mins till the mixture is light brown in colour.
- Now add the chopped tomato and 1 tsp salt, mix and cook on low heat for around 2 mins till soft.
- Add all the spice powders, give a mix and fry on medium heat for 2 mins with a splash of water.
- Now add the prawns & sauté on medium heat for 1-2 mins.
- Add the thin coconut milk, give a mix and cover & cook on low heat for 2 mins.
- Remove lid, add the thick coconut milk and cook on low heat for another 2 mins.
- Add 1 tsp lemon juice and chopped coriander leaves, give a mix and serve hot.
#prawncurry #prawnsincoconutmilk #shrimpcurry #prawnmasala #prawncurryrecipe #spicyprawnmasala #spiceeatsrecipes #spiceeats
Konkani Green Prawns Curry
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Prawn Hara Bhara Masala | Sanjeev Kapoor Khazana
Prawns cooked in freshly ground coriander and mint paste.
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Jumbo Tiger Prawn Thai Green Curry - Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.