5-Ingredient Thai Green Curry Prawns

Ingredients

• id: king_prawns metric: 600g imperial: 1.3 lb name: king prawns, peeled and deveined

• id: green_curry_paste metric: 3 tbsp imperial: 3 tbsp name: Thai green curry paste

• id: coconut_milk metric: 400ml can imperial: 14 fl oz can name: full-fat coconut milk

• id: thai_basil metric: 1 bunch imperial: 1 bunch name: fresh Thai basil leaves

• id: fish_sauce metric: 2 tbsp imperial: 2 tbsp name: Thai fish sauce

Instructions

1. Pat the {king_prawns} dry with paper towels and season lightly with salt. Set aside while you prepare the curry base.

2. In a large wok or heavy-bottomed pan, heat 2 tablespoons of the thick coconut cream from the top of the {coconut_milk} can over medium heat until it begins to separate.

3. Add the {green_curry_paste} and stir-fry for 1-2 minutes until fragrant and the oil starts to separate. The paste should smell aromatic and slightly caramelised.

4. Gradually add the remaining {coconut_milk}, stirring constantly to prevent lumps. Add the {fish_sauce} and bring to a gentle simmer.

5. Add the prawns to the simmering curry and cook for 3-4 minutes until they turn pink and are just cooked through. Don't overcook or they'll become rubbery.

6. Remove from heat and stir in the {thai_basil} leaves. The residual heat will wilt them perfectly, releasing their distinctive anise-like aroma. Serve immediately over jasmine rice.

Tips

Prawn Quality: Use fresh or high-quality frozen prawns. If using frozen, thaw completely and pat very dry to prevent the curry from becoming watery.

Curry Paste Selection: Use a good-quality Thai green curry paste from an Asian grocery store for the most authentic flavor. Brands like Mae Ploy or Thai Kitchen work well.

Coconut Milk Technique: Using the thick cream first to fry the curry paste is a traditional Thai technique that develops deeper, richer flavors.

Thai Basil Importance: Thai basil has a distinctive flavor different from sweet basil. If unavailable, use regular basil but add it at the very end to preserve its flavor.

Heat Level: Green curry paste varies in heat between brands. Start with less and add more to taste if you prefer more spice.

Serving Suggestions: Serve over steamed jasmine rice with lime wedges on the side. The curry also pairs beautifully with rice noodles for a different texture experience.