Recipes Thai green curry

Recipes Thai green curry

Recipes Thai green curry

Recipes Thai green curry This light and lovely seafood dish is a flash in the pan, but will certainly fast become a family favourite. Thai green curry

Ingredients

  • 1 tablespoon peanut oil
  • 2 brown onions, cut in to wedges
  • 1 tablespoon finely grated ginger
  • 1/4 cup (75g) green curry paste
  • 400ml coconut milk
  • 1/2 cup (125ml) Massel chicken style liquid stock
  • 4 kaffir lime leaves
  • 600g firm white fish fillet (such as ling), cut into 3cm pieces
  • 500g prawns, peeled leaving tails intact, deveined
  • 115g pkt baby corn, halved
  • 225g can sliced bamboo shoots, drained
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon palm sugar
  • Coriander leaves, to serve
  • Steamed jasmine rice, to function

Method

  • Step 1 Warmth the oil in a wok over high heat. Add the onions and stir-fry for 2-3 moments or until softened slightly. Add the ginger and curry paste and stir-fry for 1 minute or until aromatic.
  • Step 2 Add the coconut milk, stock and kaffir lime leaves and bring to a simmer. Add the fish, prawns, baby corn and bamboo shoots and cook for 2-3 minutes or until fish and prawns are just cooked through. Remove from warmth.
  • Step 3

    Add the lime juice, fish sauce and sugar and gently stir to combine. Spoon among serving bowls. Top with coriander leaves. Serve immediately with steamed rice, in case desired.