Green chicken and prawn curry

4 servings Prep: 10 mins, Cooking: 30 mins
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Add a touch of Thai to your culinary repertoire with this classic curry recipe.

By Food24 December 27 2012
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Ingredients (24)

1 lemongrass — chopped
4 cloves garlic — cloves
2 green chillies
1/2 red onion — chopped
1 fresh ginger — chopped
125 ml fresh coriander — chopped
125 ml fresh basil
3 ml pnp ground coriander
3 ml cumin — ground
3 ml white pepper — ground
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 stock — chicken
3 chicken breast fillets — diced
115 g bamboo shoots
175 g mangetout
400 g courgettes — baby, chopped
4 lime leaves
12 prawns — cleaned and deveined
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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.



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