Wednesday, 22 February 2012

Thai Green Prawn Curry

I've been looking back over the Tonight's Menu archive.  Not to see what we haven't eaten recently but to check how often we eat certain food types.  In my head we eat Thai curries quite regularly.  The reality is far from the truth.

The last time we cooked Thai it was a red curry and I noted at the time that we normally cook green curries.  Two months later and this is the first time we've eaten green curry since Tonight's Menu began.  We used to buy ready made curry pastes but they were always disappointing, neither hot or sour enough.  These days we make our own from scratch.

We make a paste by grinding together garlic, ginger, chillies, lime juice and zest, spring onions, coriander and a little oil.  We then add this to fried onions and green peppers to cook out the raw ingredients.  After a couple of minutes we add a tin of coconut milk and let everything simmer together with some soy and fish sauce.  The final ingredient is the prawns, which take no time to cook. 

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