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Prawns poached in green Thai curry broth

By Abigail Donnelly
4
Easy
15 minutes
10 minutes

Ingredients

    For the curry paste:

  • 2 green chillies, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 1 x 2 cm ginger piece
  • 1 lemongrass stalk, roughly chopped
  • 30 g coriander, including the stalks
  • 1 T mint, roughly chopped
  • 500 ml coconut water
  • 1 T fish sauce
  • 800 g prawns, cleaned
  • Purple and green basil stalks, to garnish

Method

1. Using a mortar and pestle, pound the green chillies, garlic, ginger, lemongrass, coriander and mint into a paste.

2. Place the curry paste, coconut water and fish sauce in a pan over a medium heat. Once the broth begins to simmer, add the prawns and cook until firm and opaque.

3. Transfer to a serving dish and garnish with the basil stalks.

Discover more curry recipes here