PRAWNS IN THAI GREEN CURRY SAUCE

By jarren

Ingredients

• 2 pkgs (340 g each) frozen tiger prawns, thawed
• 1 tbsp (15 mL) grated fresh ginger
• 2 green onions, finely chopped
• 2 cloves garlic, crushed
• 1 tbsp (15 mL) oil
• 1 red bell pepper, cut into small strips
• 1 tbsp (15 mL) green curry paste
• 1 can (14oz/398mL) coconut milk
• 1 cup (250 mL) snow peas, halved
• 1 tbsp (15 mL) cornstarch
• 2 tbsp (25 mL) soy sauce
• 2 tbsp ( 25 mL) water
• 1/2 cup (125 mL) coarsely chopped fresh mint
• 1/2 cup (125 mL) coarsely chopped fresh basil
• Hot cooked jasmine rice
• Garnish with chopped pistachios

Details

Servings 6

Preparation

Step 1

Peel and devein prawns, leaving tails intact. In a large fry-pan, saute ginger, onions and garlic in oil until fragrant. Add red pepper and prawns. Cook and stir until prawns are lightly browned on both sides. Stir in curry paste, coconut milk and snow peas. Bring to a simmer and cook just until prawns are tender. Combine cornstarch, soy sauce and water, stir into prawn mixture and cook just until thickened. Stir in mint and basil. Serve immediately over jasmine rice.