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    Thai Prawn Green Curry

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    Thai Prawn Green Curry

    Bart Spices Green Thai Curry Paste is made from a mixture of green chillies, coriander, galangal and lemon grass. Use it in this recipe to produce the distinctive flavours of an authentic curry to celebrate Thai New Year this month.

    • Preparation time: 10 minutes
    • Cooking time: 12 minutes
    • Total time: 22 minutes 25 minutes

    Serves: 4


    • 1 tbsp vegetable oil
    • 3 tsp Bart Spices Green Thai Curry Paste
    • 400ml can Bart Spices Coconut Milk
    • 2 tsp Bart Spices Thai Fish Sauce
    • 100g green beans, topped, tailed and halved
    • 3 Bart Spices Freeze Dried Kaffir Lime Leaves, crumbled
    • 225g can Amoy Sliced Bamboo Shoots, drained
    • 400g packet Waitrose Frozen Cooked & Peeled North Atlantic Large Prawns, defrosted
    • 1 pack fresh basil, roughly chopped or torn


    1. Heat the oil in a large pan and fry the paste for 1 minute. Stir in the coconut milk, fish sauce, green beans and lime leaves. Cover and simmer for 5-6 minutes. Stir in the bamboo shoots and simmer for a further 2 minutes.
    2. Add the prawns and basil leaves and simmer for 2 minutes until the prawns are thoroughly heated. Serve immediately in bowls with Waitrose Thai Fragrant Rice.

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    Cook's tips

    Cut beans in a bundle rather than cutting each one individually. Gather a handful, tap all the ends together and trim. Repeat this process at the other end, then cut in half by slicing the bundle through the centre. If the whole pack is being used, keep them in the pack and cut through the cellophane then discard the ends and plastic.


    To make a Thai chicken green curry, replace the prawns with the same amount of sliced chicken. Fry the chicken at the start of step 1, then continue as above, omitting the prawns. Or make a Thai red curry using Bart Spices Red Thai Curry Paste.


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