Ingredients
Units
Scale
- 1/2 lb (225g) prawns, peeled and deveined
- 1 1/2 tbsp green curry paste
- 1/2 can (7 oz) coconut milk
- 1/2 cup chicken or vegetable broth
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1/2 tbsp brown sugar
- 1 bell pepper, thinly sliced
- 1 cup green beans, trimmed and cut in half
- 1 zucchini, sliced
- 1 small onion, thinly sliced
- 1 tbsp vegetable oil
- 1/2 cup fresh Thai basil leaves
- Juice of 1 lime
- 1/2 tbsp Salt, adjust to taste
- Cooked jasmine rice, for serving
Instructions
- Prepare the Prawns: Rinse the prawns under cold water and pat them dry with paper towels. Set aside.
- Cook the Vegetables: In a large pan or wok, heat the vegetable oil over medium heat. Add the sliced onion, bell pepper, green beans, and zucchini. Stir-fry for about 3-4 minutes until they start to soften.
- Add the Curry Paste: Add the green curry paste to the pan and stir it with the vegetables for about 1-2 minutes until fragrant.
- Make the Curry Sauce: Pour in the coconut milk and chicken or vegetable broth, stirring to combine. Add the fish sauce, soy sauce, and brown sugar. Stir well.
- Cook the Prawns: Add the prawns to the pan and cook for about 3-5 minutes until they are pink and opaque.
- Finish the Dish: Stir in the fresh Thai basil leaves and lime juice. Adjust seasoning with more fish sauce or soy sauce if needed.
- Serve: Serve over cooked jasmine rice.
Notes
Nutrition values are for curry only, not including the rice.
Use low-sodium soy sauce to keep your sodium intake in check.
- Prep Time: 10
- Cook Time: 15
- Category: Main Dish
- Method: Stir Frying
- Cuisine: Asian