Green curry is very spicy as the green chilies used pack quite a punch. The coconut milk however reduces the fiery heat, while imparting a rich, creamy flavor to the curry.
Ingredients: (Serves 4)
- 125 ml/4 fl oz/½ cup coconut cream
- 1 teaspoon prawn (shrimp) paste
- 600 g/1 lb 5 1⁄3 oz green king or white prawns (shrimps)
- 250 ml/8 fl oz/1 cup coconut milk
- 150 g/5 1⁄3 oz, or about 20 pea aubergines (eggplants/brinjals)
- 8 basil leaves, finely shredded
- 5 kaffir lime leaves, finely shredded
- 3 tablespoons Thai fish sauce
- 1½ teaspoons palm sugar
GREEN CURRY PASTE
- 6 cm/2 in knob galangal, peeled
- 2 cm/1 in knob ginger, peeled
- 3 stalks lemon grass
- 3 cloves garlic, peeled
- 1 teaspoon cumin seeds
- 10 black peppercorns
- 5 cloves
- ½ nutmeg
- 3 cm/1½ in length coriander roots
- 5 shallots
- ¼ lime zest
- 8 green chillies, seeded, if a mild paste is desired
- 1 teaspoon salt
- 4 tablespoons vegetable oil
Method:
Prepare curry paste. Pound galangal, ginger, lemon grass and garlic together. Blend cumin and peppercorns in a coffee grinder, then combine with pounded ingredients. Add remaining ingredients, and blend with oil. Store refrigerated.
Bring coconut cream to the boil and cook until oil separates from cream and rises to the surface. Add 2 tbsp green curry paste and prawn paste and stir until mixture is aromatic.
Add prawns and half the coconut milk. Increase heat as prawns should cook fast. Add remaining coconut milk, basil and kaffir lime leaves.
Lower heat and simmer to reduce liquid.
Add fish sauce and palm sugar. Adjust for taste and add salt or sugar, if necessary. Remove from heat and serve.
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