Thai green curry chicken is an another classic recipe from Thai cuisine. Whenever I go to Thai restaurants, either green curry or red curry or yellow curry must be in my order. Usually chicken is added to these curries. But here I experimented the recipe with prawns. It came out excellenttt… Try this recipe once and I’m sure that you will be addicted to this.

INGREDIENTS:

200 gms prawns, de-veined & cleaned

3 tablespoons Thai green curry paste

250 ml coconut milk (1st + 2nd extract)

2 Thai long red chilly

¼ cup frozen peas

2 brinjal, cut into small pieces

5 baby corns, slit into two

1 pandan leaf

4 kaffir lime leaves

1 tablespoon palm sugar

Salt to taste

Oil

INSTRUCTIONS:

Heat oil in a pan and add baby corns and brinjal. Saute for a min and take out. Set aside.

Add 2 tablespoons oil and add green curry paste. Saute well till the raw smell disappears and oil oozes from edges. Now add coconut milk and keep the flame medium.

When it comes to single boil, add long red chilies, frozen peas, sauted corns & brinjal. Close the pan and cook for a min.

Then add in prawns, pandan leaf, kaffir lime leaf, Salt, palm sugar. Mix well for 10 more min or until the oil floats on top.

Switch off the flame & serve hot with plain rice.