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Thai green prawn curry
Nutrition facts per serving:
- Energy in kcal about 409
- Fat about 27g
- Carbohydrates about 16g
- Protein about 23g
This is needed
This is needed
for 4 people
Prawns
- 1 lime, rinsed with hot water, dabbed dry, use grated zest and all of the juice
- 1 red chilli pepper, deseeded, cut into rings
- 600 g unpeeled raw prawns (organic)
- 1 tbsp peanut oil
Green curry
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- 1 tbsp peanut oil
- 2 tbsp green curry paste
- 1 onions, sliced
- 3 carrots, cut into strips
- 1 tsp salt
- 4 dl coconut milk
- 4 kaffir lime leaves (Thai-Kit), bruised
- 0.5 papaya, cut into approx. 1 cm cubes
And that's how it's done
And that's how it's done
Prawns
Using a sharp knife, cut open the prawns right to the tip of the tail. Open up the prawns fully into a "butterfly". Mix the prawns with the lime zest, lime juice and chilli pepper, marinate for approx. 10 mins.
Heat the oil in a wok or a wide-bottomed frying pan. Fry the prawns in batches for approx. 2 mins. per batch, remove from the pan and reduce the heat.
Green curry
Heat the oil in the same pan, sauté the onion and curry paste. Add the carrots, papaya and Kaffir lime leaves, cook briefly. Pour in the coconut milk and bring to the boil. Reduce the heat, simmer for approx. 5 mins., season with salt. Add the prawns and heat gently.
