Homemade Thai Green Curry Stir-fried Prawns
Serves: 4 to 6
The late Northwest harvest season brings us gorgeous local chiles, green beans, basil and sweet peppers. All of those star in this aromatic and beautiful dish. You’ll be amazed at the complexity of flavors created by the combination of these relatively simple ingredients.
- 12 to 16 thin green beans, trimmed and cut in half on the diagonal Add to list
- 3 tablespoons peanut oil, divided Add to list
- 1/2 yellow onion, thinly sliced Add to list
- 1 small red bell pepper, seeded and thinly sliced Add to list
- 1 pound raw prawns - peeled, deveined and tails removed Add to list
- 1/4 cup Green Curry Paste (or to taste depending on spiciness) Add to list
- 1 (14-ounce) can coconut milk Add to list
- 2 cups baby spinach Add to list
- 10 to 18 basil leaves, coarsely chopped Add to list
- 1/4 cup coarsely chopped cilantro Add to list
- Fish sauce or tamari sauce, to taste Add to list
- Squeeze of fresh lime juice, plus lime wedges for garnish Add to list
- Sprigs of cilantro for garnish (optional) Add to list
Blanch green beans in boiling, salted water for about 4 minutes. Refresh in cold water and drain.
Heat 2 tablespoons oil in a wok or sauté pan over medium-high heat. Add onions, beans and red bell peppers and stir-fry for 2 to 3 minutes, or until onions are crisp-tender.
Add prawns and stir-fry for 2 minutes more or until they turn lightly pink. Make a well in the center, add remaining oil and stir in curry paste. Cook for 1 minute or so to bloom the flavors.
Stir in coconut milk, spinach, basil and cilantro. Season generously with fish sauce and lime juice, and gently heat through.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on September 1, 2012.