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Prawn Green Curry

Prawn Green Curry


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A quick and tasty Thai curry that takes only 15 minutes to create and costs you only 177 calories.

Ingredients

  • 1 Teaspoon sunflower oil
  • 1 Tablespoon Thai green curry paste
  • 2/3 Cups vegetable stock, fresh or made from 1/4 stock cube
  • Half of one 14-ounce can light coconut milk, stirred
  • 1 red bell pepper, deseeded and cut into strips
  • 2/3 Cups frozen peas
  • 1 spring onion (scallion), trimmed and shredded
  • 5 1/2 Ounces pak choi, roughly chopped
  • 8 Ounces raw king prawns (king shrimp)
  • Juice of 1 lime
  • 1 basil leaf, shredded
  • 1 small handful of coriander (or cilantro) leaves, roughly chopped

Servings2

Calories Per Serving263

Folate equivalent (total)137µg34%

Riboflavin (B2)0.2mg11.4%


Prawn Thai Green Curry

This light and fragrant curry native to Thailand goes perfectly with juicy king prawns.

  • 1 tbsp. vegetable oil
  • 1 x 50g Blue Dragon Thai Green Curry Paste Pot
  • 400ml Blue Dragon Coconut Milk
  • 100g mangetout
  • 200g baby aubergine or regular aubergine
  • 175g cooked king prawns
  • Blue Dragon Fish Sauce and palm/caster sugar to taste
  1. Heat a wok and add the oil.
  2. Gently fry the Thai Paste for a minute to release the flavours and aromas.
  3. Add the Coconut Milk and stir until the paste is dissolved and bring to the boil.
  4. Add the vegetables and gently simmer for 7 minutes.
  5. Add the prawns and simmer for a further 3 minutes.
  6. Balance the flavours by adding palm/caster sugar and fish sauce to taste.
  7. Serve with rice.

Mangalorean Prawn Curry Recipe | Prawn Gassi (Step-by-step Recipe)

I absolutely love prawns. And apart from making them grilled or having prawn in pasta dishes, I also enjoy coconut-based Indian shrimp curry dishes. I make prawn curry just like Meen moilee ( a Kerala style coconut-based shrimp curry recipe that is super tasty).

I also love Goan prawn curry with its taste of coconut milk and kokum. Today I am sharing Mangalorean prawn curry recipe or prawn gassi recipe. This prawn curry recipe is Malvani style which is a coastal style of cooking in Mangalore. It's a favourite of mine.

Here's how to make this delicious prawn gassi recipe that is also very simple to make:

Ingredients

For masala paste

  • 2 onions chopped
  • ½ coconut scraped or chopped
  • 2 tsp. ginger-garlic paste
  • 8 dry red chillies (Byadgi or Kashmiri)
  • ¼ tsp. fenugreek seeds
  • ½ tsp. turmeric powder
  • 1 tbsp. peppercorn
  • 1 tsp. cumin seeds
  • 2 tsp. coriander seeds
  • Salt to taste
  • 2 tbsp. oil
  • 2 tbsp. tamarind paste
  • 1.5 cups prawn stock or veg stock or water

Instructions:

Dry roast red chillies, fenugreek seeds, peppercorn, cumin seeds and coriander seeds for 2 minutes till fragrant.

In a blender the dry and roasted spices all with chopped coconut and turmeric powder till you get a thick paste. Use some water if needed. Now heat oil in a pan and fry finely chopped onions till golden brown.

Now add the coconut spice paste to this along with ginger garlic paste and cook till the raw smell is gone and the curry looks glossy. It took me about 15 minutes. Make sure that the masala paste does not burn.

Now add 1.5 cups prawn stock for more prawn flavour or any other stock or water to the masala. Bring to a boil.

Add the prawns along with tamarind paste and cook for just about 3-5 minutes.

Turn off the heat and let the prawns soak in the flavour. Garnish with coriander leaves and serve hot with boiled rice or appams. Your prawn gassi is ready to serve.


Method

For the curry paste, lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant.

Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic, ginger, lemongrass and salt. Pound to a paste with the pestle. Alternatively, you can use a food processor to do this.

Cut the coriander stalks into chunks, and set aside the leaves for later. Add the coriander stalks and crumble the dried kaffir lime leaves to the mix, and continue to grind until fairly smooth.

Add the fish sauce and a pinch of white pepper, to season. The curry paste is now ready to use. If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks.

For the curry, heat the vegetable oil in a wok or large frying pan over a medium heat. Add the chopped aubergines and fry for 4-5 minutes, until browned all over and starting to soften. Cook for another 10 minutes until the aubergines are golden-brown and softened.

Add the solid cream from the top of the can of coconut milk and then add the Thai green curry paste and fry for 2-3 minutes until the paste has cooked a little and is fragrant.

Add the remaining coconut milk, bring to the boil, then lower the heat to a simmer. Add the green beans and continue cooking for 2-3 minutes, stirring occasionally.

Allow the coconut milk to reduce and thicken slightly before adding the chicken stock.

Add the sugar and the fish sauce to the curry.

Add the raw king prawns and cook for 3-5 minutes until they turn pink and are cooked through.

Crumble in the crushed kaffir lime leaf, fresh lime juice and zest, and chopped coriander.

Serve with steamed jasmine rice, and sprinkle over the reserved coriander leaves.


Thai Green Curry with Prawns

Love Thai green curry but can't eat onion or garlic? Then you will love our Low FODMAP Thai Green Curry with Prawns recipe. Perfect for sensitive tummies.

Imperial
Metric

Ingredients

Thai Green Curry Paste

  • 1 tbs white peppercorns
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 4 oz Thai green chillies
  • 1 bunch scallions, green part only
  • 1 thumb size piece of galangal
  • 5 cilantro roots, washed
  • Peel from 1 kaffir lime
  • 2 lemongrass stalks
  • 1 tsp sea salt
  • 1 tbs dried shrimp paste

Curry

  • 2 cups (16 oz) water
  • 20 kaffir lime leaves, shredded
  • 20 raw jumbo shrimp, heads and shells removed, tails intact
  • 1 cup (8 oz) canned coconut milk
  • 1 cup (8 oz) low FODMAP fish or chicken stock
  • 8 Thai eggplants (or baby eggplants), quartered
  • Salt, to taste
  • 10 stalks of Thai sweet basil
  • 2 long red chillies, finely sliced
  • 2 cups cooked jasmine rice

Method

Curry Paste

  • First, prepare your curry paste. Heat a frying pan over a medium heat. Add the peppercorns, coriander seeds and cumin seeds to the dry pan. Heat until fragrant, then remove from the heat. Place in a mortar and pestle or spice grinder and grind into a powder.
  • Next, chop the chillies, scallions, galangal, coriander roots, kaffir lime peel and lemongrass.
  • Place the spices, chopped ingredients, and salt in a large mortar and pestle and pound until it has turned into a paste. This will take about an hour. Add the shrimp paste and pound until well combined.
  • If you are short on time, you can place all ingredients in a high-powered blender and blitz until smooth. Set the curry paste aside.

Curry

  • To make the Thai green curry, in a large pot, add the water, green curry paste and kaffir lime leaves. Bring to the boil then reduce the heat and cook until the sauce has reduced and thickened.
  • Add the shrimp, coconut milk, stock and eggplants, bring to the boil, then cook until the prawns and eggplants are cooked through. Taste and add salt if necessary. Just before serving, stir through the Thai basil and red chillies.

To Serve

  • Galangal is a root vegetable, similar to ginger, and can be found in Asian supermarkets. If you can't find it, you can substitute it with ginger.
  • Dried shrimp paste adds a unique flavour to this dish, but is not overpowering. It can also be found in Asian supermarkets. If you can't find it, you could substitute with fish sauce.
  • Kaffir lime and kaffir lime leaves have a unique flavour and are an important flavour component in this dish. If you can't find them from your local Asian supermarket, you can substitute with regular lime juice, but the flavour will be different.
  • Thai eggplants are little round eggplants, the size of a chicken egg. They have quite a different texture and flavour to regular eggplant. They are available from Asian supermarkets. If you can't find them, you could substitute them with large cubes of regular eggplant.
  • Thai sweet basil is very different to regular basil, and can also be found in Asian supermarkets. If you can't find it, you could substitute with fresh cilantro, but the flavour will be different.

Ingredients

Thai Green Curry Paste

  • 1 tbs white peppercorns
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 112g Thai green chillies
  • 1 bunch spring onions, green part only
  • 1 thumb size piece of galangal
  • 5 coriander roots, washed
  • Peel from 1 kaffir lime
  • 2 lemongrass stalks
  • 1 tsp sea salt
  • 1 tbs dried shrimp paste

Curry

  • 2 cups (500ml) water
  • 20 kaffir lime leaves, shredded
  • 20 raw prawns, heads and shells removed, tails intact
  • 1 cup (250ml) canned coconut milk
  • 1 cup (250ml) low FODMAP fish or chicken stock
  • 8 Thai eggplants (or baby eggplants), quartered
  • Salt, to taste
  • 10 stalks of Thai sweet basil
  • 2 long red chillies, finely sliced
  • 2 cups cooked jasmine rice

Method

Curry Paste

  • First, prepare your curry paste. Heat a frying pan over a medium heat. Add the peppercorns, coriander seeds and cumin seeds to the dry pan. Heat until fragrant, then remove from the heat. Place in a mortar and pestle or spice grinder and grind into a powder.
  • Next, chop the chillies, spring onions, galangal, coriander roots, kaffir lime peel and lemongrass.
  • Place the spices, chopped ingredients, and salt in a large mortar and pestle and pound until it has turned into a paste. This will take about an hour. Add the shrimp paste and pound until well combined.
  • If you are short on time, you can place all ingredients in a high-powered blender and blitz until smooth. Set the curry paste aside.

Curry

  • To make the Thai green curry, in a large pot, add the water, green curry paste and kaffir lime leaves. Bring to the boil then reduce the heat and cook until the sauce has reduced and thickened.
  • Add the prawns, coconut milk, stock and eggplants, bring to the boil, then cook until the prawns and eggplants are cooked through. Taste and add salt if necessary. Just before serving, stir through the Thai basil and red chillies.

To Serve

  • Galangal is a root vegetable, similar to ginger, and can be found in Asian supermarkets. If you can't find it, you can substitute it with ginger.
  • Dried shrimp paste adds a unique flavour to this dish, but is not overpowering. It can also be found in Asian supermarkets. If you can't find it, you could substitute with fish sauce.
  • Kaffir lime and kaffir lime leaves have a unique flavour and are an important flavour component in this dish. If you can't find them from your local Asian supermarket, you can substitute with regular lime juice, but the flavour will be different.
  • Thai eggplants are little round eggplants, the size of a chicken egg. They have quite a different texture and flavour to regular eggplant. They are available from Asian supermarkets. If you can't find them, you could substitute them with large cubes of regular eggplant.
  • Thai sweet basil is very different to regular basil, and can also be found in Asian supermarkets. If you can't find it, you could substitute with fresh cilantro, but the flavour will be different.

Pepe Chingri Recipe - Green Papaya Prawn Curry Recipe

The Pepe Chingri Recipe, is a very popular Bengali Prawn curry made with green papaya and cooked in mustard oil bringing out the flavors of this dish.

Pepe Chingri is a very popular Bengali Prawn curry made with green papaya and comes from the coastal region of West Bengal. Green papaya or Raw papaya cooked in a simple yet delectable curry is teemed up with prawns or chingri to make an amazing dish that is enjoyed with hot steamed rice. The consistency of the curry here is little thin and a bit spicy as well. The process is quick and hardly requires a handful of ingredients that is easily available at our kitchen pantry.

Serve Pepe Chingri with hot steamed rice for a perfect weekday lunch or dinner.

If you like this Pepe Chingri Recipe - Papaya Prawn Curry, you can also try other Prawn recipes such as


Thai Green Curry

Thai curries are a firm favourite in the Mongolian Kitchen household. They taste delicious and are normally super easy to cook. You simply get some Thai curry paste (Red, green or yellow), fry it for a bit and combine with coconut milk with a mixture of chicken, meat vegetables or seafood.

The taste is spicy, savoury, salty and a little bit sweet..yumm!! This is our first home-made curry paste recipe and now that we know how simple it is to make we will be using this regularly. You literally throw all the ingredients into a blender (or pestle and mortar if you have time) and blend to get the paste. To make it a bit more authentic we added some shrimp paste which adds to the savoury taste (although it smells on it’s own) and we used brown sugar for the sweetness. A little turmeric powder gave a nicer colour when cooked. Normally Thai basil is used, we couldnt find any so we used Sweet Basil which tasted great. Again we could not find any Kaffir Lime leaves so plenty of lime zest was used.

We marinated some chicken pieces in the paste and when ready to cook we browned the chicken first to get some colour and flavour. We also added mushrooms, ready cooked king prawns and some sweet peas. You can add anything you want though and most things just work. All this needs is freshly cooked Thai Jasmine rice to soak up all the curry gravy.


Still searching for what to cook ?

  • 3 tablespoons Oil, Sunflower
  • 40 gram Green Curry Paste About 40g for Emily
  • 400 mililiters Milk, Coconut
  • 175 mililiters Water
  • 2 tablespoons Nam Pla
  • 2 teaspoons Sugar, Muscovado or palm sugar
  • 4 ea Kaffir Lime Leaves or 1 pared sript of lime zest cut into fine shreds
  • 1 ea Lime juice of
  • 100 grams Potato, New, Very Small cut in half if large
  • 50 grams Baby Aubergines or mangetout, quartered
  • 12 ea Prawns, Raw unshelled and headless
  • 350 grams Monkfish Fillets cut across into 1cm slices
  • 50 grams Bamboo Shoots
  • 2 tablespoons Basil, Fresh finely shredded
  • 1 ea Chili, Green Finger thinly sliced into rings

  • 2 tablespoons oil
  • 1 cup thinly sliced sweet onion
  • 1 tablespoon finely chopped ginger
  • 2 tablespoon finely chopped garlic
  • 1 fresh chile, chopped
  • 1 cup (13.66 ounces) Thai Kitchen® Gluten Free Unsweetened Coconut MilkSubstitutions available

Key Products


Preparing prawns

  1. Discard any spoilt or discolored prawns.
  2. Shell them first by removing the head. legs & tail. Devein them.
  3. Then transfer them to a bowl and pour 2 to 3 cups of cold water. Drain and repeat rinsing them a few times. If using frozen prawns defrost them the same way and avoid thawing or defrosting in microwave or using hot water as the prawns lose their taste and texture.
  4. Rinse each prawn well, drain the water & place them in a bowl.
  5. Use them up immediately to make the prawn curry.