I have only discovered the delights of Far Eastern food this year, and shared my post from that region earlier this year with my low fat Thai pork curry. Now I haven't ventured far from this, as this is also a variation of the classic Thai pork curry, but this time with added prawns and mushrooms. The recipe comes from my latest cook book "Good Housekeeping 30 Minute Cook Book" which is currently on offer at WH Smith for £3.99 and is perfect for busy cooks a la moi. I quite like this version with prawns but if I were to make this again I would omit the mushrooms as the sauce was quite dark green. The curry tasted much better than the pictures.
Here is how my Thai green pork and prawn curry turned out:
|Thai pork curry.|
|Thai pork curry|
Recipe for Thai Green Curry
Preparation Time 10 minutes
Cooking Time 15 minutes
2 tsp vegetable oil
1 green chili, seeded and finely chopped
4cm fresh ginger, peeled and finely grated
1 lemongrass salt, trimmed and cut into three pieces
225g brown cap or oyster mushrooms
1 tsp Thai green curry paste
300ml coconut milk
150ml chicken stock
1tbsp fish sauce
1tsp light soy sauce
350g boneless, skinless chicken breast pieces, cut into bite size pieces
350g large prawns
Thai rice to serve
1) Heat the oil in a wok or large frying pan, add the chili, ginger, lemongrass and mushrooms and stir fry for about 3 minutes or until the mushrooms begin to turn golden. Add the curry paste and fry for a further minute.
2) Pour in the coconut milk, stock, fish sauce and soy sauce and bring to the boil. Stir in the chicken, then reduce the heat and simmer for about 8 minutes or until the chicken is cooked.
3) Add the prawns and cook for a further minute. Garnish with coriander, sprigs and serve immediately with Thai fragrant rice.