That green prawn curry

Well, it’s basically your regular Thai curry with golden brown prawns. I generally let go of a tomato gravy at night because I feel heavy and tomato is anyway a little acidic. Hence I try and avoid tomato curries and soups at night, doesn’t work for me.

I have switched to this green curry which is easy on the stomach and does not make you feel bloated at night. It doesn’t make you reach out to your Eno or other antacids in the house.

The recipe is simple(I do not rely on too many spices. For me less is good, in fact Great!)

Before I start with the curry recipe. Here’s what you do with the prawns. Wash them and devein them. Sprinkle turmeric and salt over them and mix them. After keeping them aside for 15 minutes, stir fry until golden brown. Oh yes! The aroma. (Take a moment to dig your nose over the frying pan and smell the aroma. That’s what I do.)

Recipe for the green paste

4 cloves of garlic

Ginger grated( a tiny portion of ginger)

1 green chilly chopped

1 stalk of finely chopped fresh lemon grass(Please Note Fresh. Not the hard ones. Soft ones)

1 cup of coriander leaves

1/2 cup of fresh basil leaves(If you love the aroma, you can always increase the amount these leaves)

1 can of coconut milk( 400 ml)

1/4 th cup shallots

Salt to taste

Jaggery(I don’t use refined sugar anymore)

If you want to add then Kafir lime leaves. But, for me lemon grass works just fine. Too many flavors and aromas coming out of my pot doesn’t work for me. I need my aromas distinct.

A pinch of ground cinnamon

Ground pepper

Throw in these ingredients in a food processor or blender. Add a litte bit of water and 1/2 a cup of coconut milk to blend ingredients. Add another half cup depending on the consistency.

 

Rest is all simple

Heat your frying pan or wok over medium heat. Add olive oil or cold pressed coconut oil.  Put in a bay and when it slightly loses color pour in the gravy. After 2-3 minutes add the balance coconut gravy. after another minute toss in mushrooms, broccoli, beans. In a few minutes, you’d see the mushroom losing water into the curry and your veggies become moister. (Almost done!)

Check for salt. Add if needed.

Plonk in your prawns and mix the curry for another minute.

Think we are done!

🙂 🙂

 

 

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