Try making this gluten-free, authentic Thai green curry with prawns. It is so easy yet fancy, that feels like from a restaurant, or even better!
Ingredients
2 EA green chili peppers
1 EA lemongrass
1 OZ / 25 G galangal
3 EA garlic
6 EA kaffir lime leaves
3.5 OZ / 100 G cilantro
3.5 OZ / 100 G shallots
21 OZ / 600 G prawns tails
10.5 OZ / 300 G eggplant
3.5 OZ / 100 G cherry tomatoes
7 OZ / 200 G green beans
10.5 OZ / 300 ML coconut milk
2 OZ / 50 ML oil
1 PINCH salt
Directions
Cut your eggplant into small cubes. Slice your beans in half. Wash your cherry tomatoes.
Crush your lemongrass with the back of your knife and chop up into smaller bits. Peel your galangal, shallots and garlic. Chop the stalk of the end of the chili.
Add the oil, lemongrass, shallots, garlic , galangal, cilantro stalks, lime leave and fresh chili to the mixing bowl. Cook your mix in sauté mode for 14 minutes.
Once cooked, scrape down the sides of the mixing bowl. Then add your coconut milk, cilantro leaves and salt. Blend your mix for 45 seconds / speed 10.
Scrape down the sides of the mixing bowl and blend again for 45 seconds / speed 10.
Add your prawns, eggplant, tomatoes and green beans to the mixing bowl. Cook the curry for 20 minutes / 212°F|100°C / speed 2 / stir. Once cooked, serve over rice.
Enjoy your meal!
Recipe Note
TIPS:
If you can not find galangal, you can substitute it with ginger.
If you can not find Kaffir lime leaf, you can use juice and zest of 2 limes.
If you prefer your curry thicker, either use coconut cream or reduce the coconut milk. Traditionally, Thai green curry is runny in texture to allow the rice to soak up all the flavor.
