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Thai Prawn Green Curry
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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.
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.
Typical values per serving:
7.7% fat per serving
This recipe was first published in April 2002.