Thai Green Prawn Curry

Name: Thai Green Prawn Curry
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 2 packs Tilda Steamed Coconut, Chilli & Lemongrass Basmati or Tilda Steamed Coconut Basmati; 1 tbsp olive oil; 1 onion, finely sliced; Bunch fresh coriander, stalks chopped, leaves roughly torn; 3 cloves garlic, crushed; Thumb piece of ginger, peeled and grated; 2 green chillis, finely sliced; 1 tsp ground turmeric; 1 can coconut milk; 4 cardamom pods, cracked; 4 cloves; 4 kaffir lime leaves; 1 cinnamon stick; 450g tiger prawns shelled, deveined; Salt and pepper to season

Fragrant green Thai curry with garlic, ginger and chillies blended with lime leaves, fresh coriander and tiger prawns

16 - 30 Minutes
Easy
Serves 4

This recipe uses:

Coconut, Chilli and Lemongrass Basmati Rice

Where to buy

Ingredients

2 packs Tilda Steamed Coconut, Chilli & Lemongrass Basmati or Tilda Steamed Coconut Basmati
1 tbsp olive oil
1 onion, finely sliced
Bunch fresh coriander, stalks chopped, leaves roughly torn
3 cloves garlic, crushed
Thumb piece of ginger, peeled and grated
2 green chillis, finely sliced
1 tsp ground turmeric
1 can coconut milk
4 cardamom pods, cracked
4 cloves
4 kaffir lime leaves
1 cinnamon stick
450g tiger prawns shelled, deveined
Salt and pepper to season

How to make Thai Green Prawn Curry

Heat the oil in a large pan with a lid. Add the onion and coriander stalks, cook gently for 8-10 mins
Add the garlic, ginger, green chillies and turmeric and cook for another 2 mins
Pour in the coconut milk, bring to the boil. Season with a pinch of salt and pepper; add the cardamom, cloves, lime leaves and cinnamon. Simmer for 3-4 mins until thickened
Add the prawns and cook for 3-4 mins. Cover the pan, remove from heat and set aside for about 5 minutes – the prawns will continue to cook. Ensure they are fully cooked before serving
Cook the rice according to pack instructions and serve with the curry, garnished with the coriander leaves