Thai Green Curry Prawns recipe
All Recipes World Cuisine Recipes Asian Thai
Ingredients
- ½ teaspoon ground cumin 1 ½ teaspoons ground coriander 1 tablespoon minced fresh ginger root 4 teaspoons minced garlic 2 green chile peppers, chopped 3 stalks lemon grass, minced ⅓ cup chopped fresh cilantro 2 limes, juiced 1 lime, zested 2 tablespoons corn oil ¼ cup corn oil ½ pound fresh green beans, trimmed 1 (7 ounce) can baby corn, drained 1 tablespoon soy sauce 1 (14 ounce) can coconut milk ¾ pound peeled and deveined medium shrimp (30-40 per pound)
Nutrition Info
- 532.4 caloriescarbohydrate: 19.1 gcholesterol: 129.4 mgfat: 43.4 gfiber: 7.6 gprotein: 21.8 gsaturatedFat: 21.5 gservingSize: -sodium: 391.3 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Thai Green Curry Prawns
Directions
-
Place cumin, coriander, ginger, garlic, green chile peppers, lemon grass, cilantro, lime juice, lime zest, and 2 tablespoons of corn oil in a food processor. Blend to a smooth, thick paste. Set aside.
Heat 1/4 cup of corn oil in a large skillet over medium-high heat. Cook and stir green beans and baby corn for about 30 seconds. Stir in the paste, soy sauce, and coconut milk and bring to a boil. Reduce heat to medium and simmer for 5 to 7 minutes, then add the shrimp. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes. If the sauce becomes too thick, stir in some water.