Chicken and tiger prawn Thai green curry

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By: Antony Worrall Thompson From: Good Food Live

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This recipe is classed as easy

Rating 3.75 / 5 (16 votes)

Prep time:
20 min
Cook time:
25 min
Serves:
4

For a delicious taste of Thailand try Antony Worrall Thompson's fragrant curry, flavoured with authentic Thai herbs

Method

1. Peel the tough outer coating from the lemon grass stalk. Finely chop the white, bulbous part of each stalk, discarding the rest. In a casserole dish fry the green curry paste in vegetable oil over a high heat for 3 minutes. Add garlic, lemon grass, lime leaves and half the coconut milk and cook, stirring often, until the sauce starts to split, about 5 minutes.

2. Add in fresh coriander, chicken and chilli and simmer for 15 minutes. Add remaining coconut milk and cook for a further 3 minutes. Add prawns and pea aubergines and cook for further 2 minutes or until the prawns have turned a pink colour.

3. Just before serving fold in the basil leaves, fish sauce and lime juice. Garnish with coriander sprigs and serve with rice.

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Latest Comment

 

sorry my comment above meant to rate the recipe as a 5 not 1 !!

DeborahL3169 DeborahL3169  Posted 28 Dec 2010 9:01 PM
 

I made this for 13 people, it was easy but the thai pea aubergines needed alot longer than 2 minutes to cook (they tasted very bitter and were still very hard after 2 minutes). Also, I thought it needed aubergine or some other veg so I added aubergine and green pepper which made it much nicer (fried those separately then added). It was very easy and for that many people still didn't take that long just trebled the ingredients. Also I prefer lemongrass to be cut as little stalks rather than round bits as described in this recipe. Everyone enjoyed I got a great curry paste from an authentic thai shop. Yummy.

DeborahL3169 DeborahL3169  Posted 28 Dec 2010 8:56 PM