Jamie Oliver's Thai Green Prawn Curry
"This green curry recipe is one of the best I've ever made. It's also good made with chicken instead of prawns - just swap in a skinless chicken breast (approximately 180g), slice into finger-sized strips and stir-fry it for around 8 minutes before adding the other ingredients."
- a large bunch of asparagus or a large handful of baby corn
- 1/2 a fresh red chilli
- 3 teaspoons peanut oil
- 3 teaspoons sesame oil
- 180g raw king prawns, peeled
- 1/2 x 400ml tin of coconut milk
- a handful of snow peas
- 1 lime
for the green curry paste:
- 2 stalks of lemongrass
- 4 spring onions
- 3 fresh green chillies
- 4 cloves of garlic
- a thumb-sized piece of fresh ginger
- 1 teaspoon coriander seeds
- optional: 8 fresh or dried lime leaves
- a large bunch of fresh coriander
- 11/2 tablespoons low-salt soy sauce
- 3 teaspoons fish sauce
To make your green curry paste:
- Trim the lemongrass stalks, peel back and discard the outer leaves, then bash the stalks a few times with the heel of your hand or a rolling pin.
- Trim the spring onions, then halve and deseed the green chillies. Peel and roughly chop the garlic and ginger, then place it all into a food processor with the lemongrass.
- Add the coriander seeds, lime leaves (if using) and most of the coriander (stalks and all), then whiz until finely chopped and smelling fantastic.
- Add the soy and fish sauces, then blitz again to a smooth paste and set aside.
To make your curry:
- If using, snap the woody ends off the asparagus and discard them, then run the stalks through a runner bean slicer, or finely slice them lengthways with a knife. Finely chop the red chilli and put to one side.
- Place a large pan or wok over a high heat. When it's really hot, add the peanut and sesame oils, swirl them around, then carefully drop in the prawns. Add the asparagus, or baby corn and your green curry paste and stir-fry for about 30 seconds.
- Pour in the coconut milk and add the snow peas. Give it all a good stir, bring to the boil and cook for a few minutes. Have a taste and add a bit more
- soy sauce if you think it needs it.
- Push down on the lime and roll it around to get the juices going, then cut it in half. Squeeze the juice into the pan to give your curry a lovely twang.
To serve your curry:
- Pick the leaves off the remaining coriander sprigs. Serve the curry sprinkled with the coriander leaves and the chopped red chilli, and some sticky jasmine rice.