See Also: Green prawn curry(recipes)
Thai Green Curry of Prawn and Fish(recipes)
Prawn curry with raita(recipes)
Spicy Prawn and Cucumber Curry(recipes)
Thai Green Curry(recipes)
Green curry paste(recipes)
Green coconut fish curry(recipes)
Chickpea curry with green mango and pomegranate(recipes)
Nigel Slater' s Thai green curry(recipes)
Curry vegetable and green banana cake served with plantain salad and a passion fruit vinaigrette(recipes)

Green prawn curry (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



2 tbsp oil1 onion, finely sliced6 garlic cloves, crushed4cm/1½in piece of fresh ginger, crushed2 hot green chillies, seeded and finely chopped½ tsp ground turmeric450ml/14fl oz can of coconut milk4 green cardamom pods4 cloves5-6 curry leaves2cm/¾in piece of cinnamon stick2 tbsp fresh coriander, chopped500g/1lb 2oz tiger prawns



Method



1. Heat the oil in a large pan, add the onion and sauté until translucent.2. Add the garlic, ginger and green chillies and cook for 2 minutes, taking care not to let them brown. 3. Add the turmeric and cook for a few seconds, then pour in the coconut milk. Bring slowly to the boil, stirring right from the bottom of the mixture. 4. Add some salt, then the cardamom, cloves, curry leaves and cinnamon. Simmer for a couple of minutes, until the mixture has thickened slightly, then add the coriander and cook for another minute or two. 5. Add the prawns and cook for 2-4 minutes, depending on their size. Then cover the pan, remove from the heat and set aside for about 5 minutes. The prawns will continue to cook in the heat of the curry (more cooking on the stove will spoil the prawns).6. Serve with fried popadoms, plain rice or light pulao and a fresh onion salad.