Prawn Thai Green Curry Recipe

Prawns: Peeled and deveined, these are the main protein in the dish.

Coconut milk: Provides a creamy and rich base for the curry.

Thai green curry paste: The heart of the dish, giving it its distinctive flavor and heat.

Red bell pepper: Adds color and a slight sweetness.

Green bell pepper: Adds crunch and a mild peppery flavor.

Onion: Provides a savory base when sautéed.

Garlic: Adds aromatic depth to the curry.

Fish sauce: Adds umami and a salty depth to the dish.

Sugar: Balances the flavors with a touch of sweetness.

Vegetable oil: Used for sautéing the garlic and onion.

Basil leaves: Fresh and aromatic, used for garnish.

When sautéing the garlic and onion, ensure they are cooked until they are just starting to turn golden. This will release their natural sweetness and enhance the overall flavor of the curry. Additionally, when adding the thai green curry paste, make sure to cook it for a full minute to allow the spices to bloom and become more aromatic. This step is crucial for achieving a rich and deep flavor profile in your prawn thai green curry.

• prawns - Substitute with chicken breast: Chicken breast can provide a similar texture and protein content, making it a suitable alternative for those who do not consume seafood.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with a few drops of coconut extract can mimic the creamy texture and flavor of coconut milk for those who are allergic to coconut.

• thai green curry paste - Substitute with homemade green curry paste: If you can't find store-bought paste, you can make your own using ingredients like green chilies, garlic, ginger, and lemongrass.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers offer a similar sweetness and crunch, making them a good alternative.

• green bell pepper - Substitute with zucchini: Zucchini can provide a similar texture and mild flavor, adding a different but pleasant twist to the dish.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor, making them a good substitute for onions.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, making it a good alternative for those who are vegetarian or allergic to fish.

• sugar - Substitute with honey: Honey can add a similar sweetness with a slightly different flavor profile, making it a good substitute.

• vegetable oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is a good alternative for those looking to add a bit more tropical essence to the dish.

• fresh basil leaves - Substitute with fresh cilantro: Fresh cilantro can provide a different but equally aromatic garnish, adding a fresh and vibrant note to the dish.

• Allow the prawn Thai green curry to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.

• Transfer the cooled curry into airtight containers. Make sure to leave some space at the top if you plan to freeze it, as the coconut milk may expand.

• For refrigeration, store the curry in the airtight container and place it in the fridge. It will stay fresh for up to 3 days.

• If you want to freeze the curry, ensure it is in a freezer-safe container or heavy-duty freezer bags. Label the containers with the date to keep track of freshness.

• When ready to reheat, thaw the frozen curry in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the curry in a saucepan over medium heat, stirring occasionally. You may need to add a splash of coconut milk or water to achieve the desired consistency.

• Avoid microwaving the curry directly from frozen, as this can lead to uneven heating and a rubbery texture for the prawns.

• Garnish with fresh basil leaves after reheating to revive the vibrant flavors and add a touch of freshness.

• Stovetop Method:

  1. Place the leftover Prawn Thai Green Curry in a saucepan.
  2. Add a splash of coconut milk or water to maintain the sauce's consistency.
  3. Heat over medium-low heat, stirring occasionally to prevent sticking.
  4. Cook until the prawns are heated through, ensuring they don't overcook.
  5. Garnish with fresh basil leaves before serving.

• Microwave Method:

  1. Transfer the Prawn Thai Green Curry to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 1-2 minutes, then stir.
  4. Continue heating in 30-second intervals, stirring in between, until the prawns are hot.
  5. Garnish with fresh basil leaves before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Prawn Thai Green Curry in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, or until the prawns are heated through.
  5. Garnish with fresh basil leaves before serving.

• Steaming Method:

  1. Place the Prawn Thai Green Curry in a heatproof bowl.
  2. Set up a steamer or use a pot with a steaming rack.
  3. Steam the curry for about 5-10 minutes, or until the prawns are heated through.
  4. Garnish with fresh basil leaves before serving.

• Pan: A large, flat-bottomed pan is essential for sautéing the garlic and onion, and for cooking the curry.

• Spatula: A spatula is useful for stirring the ingredients and ensuring they cook evenly.

• Knife: A sharp knife is needed to slice the bell peppers and onion, and to mince the garlic.

• Cutting board: A cutting board provides a safe surface for chopping the vegetables and garlic.

• Measuring spoons: Measuring spoons are necessary for accurately measuring the curry paste, fish sauce, and sugar.

• Measuring cup: A measuring cup is needed to measure the coconut milk.

• Serving spoon: A serving spoon is useful for transferring the curry to bowls or plates.

• Bowl: A bowl can be used to hold the prawns and other prepped ingredients before cooking.

• Tongs: Tongs are handy for handling the prawns while cooking.

• Ladle: A ladle can be used to serve the curry with its delicious sauce.

Prep ingredients ahead: Chop bell peppers, onion, and garlic in advance to save time during cooking.

Use pre-made curry paste: Opt for store-bought thai green curry paste to cut down on preparation time.

Quick thaw prawns: If using frozen prawns, thaw them quickly by placing them in a bowl of cold water for 15 minutes.

One-pan cooking: Use a large pan to cook everything together, reducing the number of dishes to clean.

Batch cooking: Double the recipe and freeze half for a quick meal later.