Thai green prawn curry

Thai green prawn curry

Total: 35 Min. | Active: 25 Min.
lactose-free, Low Carb
Nutritional value / people: 409 kcal
, Fat: 27 g
, Carbohydrate: 16 g
, Protein: 23 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Prawns

600g unpeeled raw prawns (organic)
1 lime, rinsed with hot water, dabbed dry, use grated zest and all of the juice
1 red chilli pepper, deseeded, cut into rings
1tbsp peanut oil

Green curry

1tbsp peanut oil
1 onion, sliced
2tbsp green curry paste
3 carrots, cut into strips
½ papaya, cut into approx. 1 cm cubes
4 kaffir lime leaves, bruised
4dl coconut milk
1tsp salt
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How it's done

Prawns

Using a sharp knife, cut open the prawns right to the tip of the tail. Open up the prawns fully into a "butterfly". Mix the prawns with the lime zest, lime juice and chilli pepper, marinate for approx. 10 mins.

Heat the oil in a wok or a wide-bottomed frying pan. Fry the prawns in batches for approx. 2 mins. per batch, remove from the pan and reduce the heat.

Green curry

Heat the oil in the same pan, sauté the onion and curry paste. Add the carrots, papaya and Kaffir lime leaves, cook briefly. Pour in the coconut milk and bring to the boil. Reduce the heat, simmer for approx. 5 mins., season with salt. Add the prawns and heat gently.

Good to know
Serve with: Jasmine rice

How-tos

Peeling and cleaning prawns

Peeling and cleaning prawns

Sharpening a knife

Sharpening a knife

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