Green chicken and prawn curry

Add a touch of Thai to your culinary repertoire with this classic curry recipe.
 
Green chicken and prawn curry

Recipe from: 27 December 2012
Preparation time: 10 min
Cooking time: 30 min
 
 

Ingredients

 
  • 1
    lemongrass, outer leaves removed and chopped
  • 4
    cloves
    garlic
  • 2
    green chillis, adjust to taste
  • 1/2
    red onion, chopped
  • 1
    knob ginger, 5cm, peeled and chopped
  • 125
    ml
    coriander leaves, and stems roughly chopped
  • 125
    ml
    basil
  • 3
    ml
    PnP ground coriander
  • 3
    ml
    ground cumin
  • 3
    ml
    ground white pepper
  • 60
    ml
    fish sauce
  • 1
    tsp
    shrimp paste
  • 45
    ml
    lime juice
  • 1
    Tbs
    PnP brown sugar
  • 2
    can
    coconut milk
  • vegetable oil
  • 1
    onion, diced
  • 375
    ml
    chicken stock
  • 3
    chicken breast fillets, diced
  • 115
    g
    bamboo shoots
  • 175
    g
    mangetout
  • 400
    g
    baby marrows, roughly chopped
  • 4
    lime leaves
  • 12
    prawns, cleaned and deveined
Servings: Change Serving
 
 

Method

 
Curry paste:
Place lemongrass, garlic, chilli, red onion, ginger, herbs, spices, 3 Tbsp (45ml) fish sauce, shrimp paste, 2 Tbsp (30ml) lime juice, 1 tsp (5ml) brown sugar and ¼ cup (60ml) coconut milk in a processor.

Blitz into a paste and set aside.

Vegetable oil:
Heat 2-3 Tbsp (30-45ml) oil in a large saucepan or wok.

Add onion and ¼ cup (60ml) curry paste and fry for 2 minutes.

Add remaining coconut milk and stock and simmer.

Adjust flavour with extra shrimp paste if necessary.

Add chicken, bamboo shoots, vegetables and lime leaves.

Simmer uncovered for 15 minutes or until cooked through.

Add prawns, remaining fish sauce, lime juice and brown sugar.  Simmer for another minute or until prawns just turn pink.

Serve with lime wedges and rice.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


 

Read more on: thai  |  recipe  |  curry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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