Thai Green Prawn Curry | Thai Recipe
How to make Thai green prawn curry | Sea food recipe
INGREDIENTS :
Prawn - 1/2 kg
Onion - 2
Egg plant - 150 gm
Ginger - 1 inch
Garlic - 6 cloves
Galangal - 1 inch
Green chillies - 7
Coriander powder - 1 tbsp
Black pepper corns - 10
Cloves - 3
Coriander leaves - 1 cup
Basil / tulasi leaves - 1 cup
Kafir lime leaves - 3
Lemon grass - 2 stalk
Red & green bell peppers - 1/4 portion each
Coconut milk - 1 cup
Corn flour - 1 tsp
White vinegar - 1 tbsp
Water - 1/2 cup
Salt to taste
Oil - 2 tbsp
Try the recipe and let me know your thoughts and suggestions in the comment section below.
Happy Cooking :)
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Thai Coconut Red Curry with Prawns
Better than takeout, Thai coconut red curry with prawns is easy, quick, and full of so much flavour! Cook this perfect weeknight dinner packed with shrimp and vegetables in a creamy coconut milk sauce in just 15 minutes!
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Green Prawn Curry | Kolambi che Hirave Kalvan By Kalpana Talpade
Green Prawn Curry | Kolambi che Hirave Kalvan By Kalpana Talpade
A delicious Pathere Prabhu greeen prawn recipe known as Kolambi che Hirave Kalvan. Easy to cook and a great recipe for a get together.
Recipe:
Ingredients :
Tiger Prawns 12
Fresh Coconut 1
Garlic 8
Jeera 1 tsp.
Turmeric a pinch
Green chillies 6
Fresh coriander leaves 1 bunch
Rice flour 1 tsp.
Black pepper 6
Fresh lime 1/2
Water 1 cup
Salt to taste
Hope you guys like it.
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Thermomix Dead-Easy Thai Green Prawn Curry Recipe by alyce alexandra
Dead-Easy Thai Green Prawn Curry... brand new free recipe below!????
I’m not even sure I can call this cooking... it’s that easy ????. Using ingredients commonly found in the fridge and freezer, ideally you shouldn’t even need to hit the shops. Usually I’d garnish with coriander, mint, maybe even some flaked coconut, but we are going for Friday-night-no-stuffs-given vibe here, so it’s just a straight up curry on rice (or serve with naan bread, noodles etc). But I tell you what, it’s seriously tasty! Can substitute with cubed tofu for a vegetarian and vegan option ✌️
This is a full-flavoured version designed for 2 adults; I’ve also got a more kid-friendly version that I’ll launch as a separate recipe (and video!) soon, so make sure you’re following me so you don’t miss it!
Steaming mat available exclusively from us: ????
???? 8 large frozen green (raw) prawns (or more if smaller)
???? 4 disks frozen spinach
???? 1/2 cup frozen peas
???? 3 tablespoons green curry paste
???? 1/3 can coconut milk
???? 1 tsp alyce’s flavour bomb salt (available from us! )
1. Fill TC bowl with 700g room temperature water. Place lid on, then steaming tray on top.
2. Position Varoma steaming mat onto upper steaming tray. Spread out all ingredients evenly across steaming mat (see video). Steam for 20 minutes, steaming (Varoma) temperature, speed 4.
Give everything a stir to combine, then you’re ready to serve! Ladle prawns and sauce over fluffy rice, naan bread, noodles... or just on it’s own, maybe with some extra veggies thrown in. Grab a fork, sit on the couch and enjoy. You’ll ONLY have the steaming mat to wash, and you can throw this in the dishwasher. The Thermomix bowl and Varoma will simply need drying. There isn’t even a knife and chopping board to worry about!
Shop our steaming mat now, we’ve got more easy-as recipes using it on our website!
Easy Authentic Thai Green Curry At Home
Homemade Thai Green Curry deserves respect when making it. Good thing it's actually very easy and just requires a little elbow grease.
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Full Recipe:
Ingredients Needed:
Green Curry Paste:
- 2 teaspoons (4g) coriander seeds
- 1 teaspoon (2g) cumin seeds
- 1 teaspoon (3g) white peppercorn
- 3 serranos, thinly sliced
- 9 Thai chilies, thinly sliced
- 2 small shallots, finely chopped
- 1 lemongrass stalk, rough chopped
- 2-inch Galangal, finely chopped,
- 3 kaffir lime leaves, chiffonade
- 7 cloves garlic
- 4 springs cilantro stems
- zest of 1 lime
- 1/2 teaspoon (4g) dried Thai shrimp paste
Curry:
- 2 tablespoons (28g) oil
- All of the green curry paste
- 5 cloves garlic, finely chopped
- 3/4 cup (177ml) chicken stock
- 13.5oz (400ml) full fat coconut milk
- 2 tablespoons (30ml) fish sauce
- 1 tablespoon (17g) palm sugar
- 3/4 lb. (340g) chicken thigh
- 1.5 cups (160g) snow peas
- 1/2 bunch Thai basil leaves
- 2 Thai eggplants
- juice of 1 lime
- steamed rice, for serving
- fried shallots, for garnish
- Thai basil, for garnish
- 3 Serrano chilies, thinly sliced, for garnish
- lime wedges, for serving
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.