This curry is made using medium size prawns in very flavorful gravy made using fresh aromatic ingredients used in South East Asian cuisine.

This can also be made with chicken or vegetables.With a gravy this good, you can put anything in it – and it will taste amazing!

I have served it today with Lemon grass rice,it makes a perfect meal…

Recipe for Lemon grass Rice-https://udarbharna.com/2020/07/28/5368/

This Thai green curry had an olive green color instead of fresh green color,as I have used dark soy sauce while making the green curry paste.

Now a days a packet of mixed ingredients required for Thai curry paste is easily available in hyper markets.

Ingredients:

For Thai green curry:

3/4 cup thick Coconut Milk.

2 tablespoon coconut oil or sesame oil.

2 cups water.

2 tbsp chopped Thai Basil Leaves.

2 cups Prawns,washed,peeled and deveined.

1/2 cup Red and Yellow Bell Peppers,chopped into cubes.

For Thai Green Curry Paste:

3 Thai Red Chillies & 1 Green Chili.

1/2 inch Galangal.

1 Medium Onion chopped.

1/2 cup Coriander Leaves.

5 Kaffir Lime Leaves .

2 Lemon Grass stalks chopped.

2 tsp Coriander Seeds.

1 tspn Cumin Seeds.

1/2 tbsp Dark Soya Sauce.

1/4 tsp Lemon Rind.

3 tbsp coconut milk.

Method:

Washed,peel and devein prawns,apply little salt and keep aside.

To make thai green curry paste,put all the ingredients in mixie jar and grind to a slight coarse paste without adding water.

If the mixture is too dry and not getting ground, then add some more soy sauce or coconut milk and grind it.

In a pan, heat Oil,add bell peppers and saute for 2 minutes.

Add the green curry paste. Saute  for another 2 minute.

Add prawns.Mix well

Add 2 cups of water and mix well.

Cover and cook till the prawns are cooked.
Now add coconut milk and mix it with the rest of the paste.

Also add salt as required. Mix very well.
Bring the entire curry to a boil. Then garnish the curry with chopped thai basil leaves.

Remove in a serving bowl and serve the thai green curry with warm lemon grass rice or plain steamed rice.

Tip: It is best to have the Thai herbs and spices for this recipe, but if you do not have this, you could still substitute the Thai ingredients with the commonly used ingredients from the Indian kitchen.

•  Galangal: use ginger instead
• Kaffir lime leaves: add zest of lemon instead
• Thai chillies: substitute green chillies.

Happy Cooking!!!

Sameera.