Prawn Thai Green Curry - Chrysl

Recipe by Chrysl Castelino



Ingredients: 
1/2 kg medium sized prawns
200 gms button mushroom (cut in half)
100 gms broccoli florets
1 bok choy
handful of basil leaves
3-4 fresh red chillies (sliced)
200 ml thin coconut milk (second extract)
1 chicken stock cube

250 ml thick coconut milk (first extract)
1 tsp sugar
salt to taste
3-4 tbsp oil

For the curry paste
1-2 stalks of lemongrass

1 thumb sized piece of galangal (Thai ginger)
4-5 lime leaves
1 bunch coriander leaves
1 small onion
5-6 cloves garlic
2-3 green chillies
1 lime - juice
1 tsp cumin seeds
1 tsp coriander seeds

Steps:

1. Peel and de-vein the prawns. Leave the tails on. 
   
   
2. Prepare the lemon grass by cutting and discarding the leaves. Peel off the outer tough layer of the stalk. Chop only the inner tender portion.
   
   
3. In a mixer grinder, add the lemongrass, lime leaves, coriander leaves, onion, garlic, green chillies, lime juice, cumin seeds and coriander seeds along with 1/4th cup of water and grind to a smooth paste. Keep the ground curry paste aside.
   
   
4. Heat 1 tbsp oil in a vessel. 
5. Add the broccoli and mushrooms and sautee. Transfer to a plate and set aside.
6. Heat some more oil and fry the ground curry paste for 5 minutes.
7. Dissolve the stock cube in the thin coconut milk and add to the fried curry paste.
8. Bring to a boil and add the sautéed vegetables and basil leaves.
9. Now add in the prawns and simmer till the prawns have cooked.
10. Lower the flame and add the thick coconut milk.
11. Add the sugar and season with salt as required.
12. Add in the sliced red chillies and bok choy. 
13. Give it a stir and turn off the flame. Do not over cook the prawns and bok choy.
14. Serve hot with steamed rice.
15. ENJOY!