This is my “Curry in a Hurry” as it only takes 15 minutes (if you’re using Prawns). I usually have rice or coconut rice in a portion in the freezer, so this is a quick easy meal to whip up when I want something tasty, healthy and quick. If you need to make rice put it on first as it takes longer than the curry. If you have a Thermomix make a batch of rice put it in your ThermoServer and then whip this up… TOO EASY!
Ok so prawns… pretty expensive right! WRONG!!! Well maybe for some? I have a seafood Co-operative that I go to at Surfers Paradise and I get green prawns for sometimes only $15kg. This is because they don’t have any heads as they may come off when they are hauling them in! I don’t need the heads unless I am going to make prawn oil or stock, so all good!
I did notice the other day in Coles that they were selling “Wild Caught” Australian Green Banana Prawns for only $18 (With their heads on) which I think is still a really great price as 1kg would easily feed a family of 4 – 6 with rice and veggies.
Some people are also suspicious of curries re hotness. When you make your own paste, you can choose the hotness you like. This recipe is very mild when using my curry paste… My dad eats it and he doesn’t do hot EVER! If you would like it a bit hotter, use hotter chillies in your paste or double the amount of paste you use… that will beef it up a bit! 🙂
This recipe serves 4-6 it all depends on how many kgs of prawns (chicken) you cook or how many each person will eat.
4 Tablespoons Green Thai Curry Paste (Click HERE to make your own Green Thai Curry Paste)
500ml (g) Coconut Milk
(the better quality the coconut milk and cream, the thicker the sauce will be… I use organic coconut milk and cream or the Ayam brand when I don’t make it myself)
270ml (g) Coconut Cream
1 – 2 kg of Green Prawns (depends on how many people you are feeding and how many prawns you want each person to have)
Alternatively, you can use 1 to 1.5kg of Chicken Thighs chopped into strips, it will just take you longer to cook and I have included alternative cooking instructions.
1 Large Zucchini
4 Kaffir Limes leaves finely shredded (or you could use the zest of a whole lime)
1 Tablespoon Palm Sugar (or Raw Sugar is fine)
2 Tablespoons of Fish Sauce
To serve… 2 extra teaspoons of fish sauce, coriander leaves and about 2 tablespoons of lime juice
1. Place green Thai curry paste, coconut milk and cream into a large saucepan and bring to the boil.
2. Finely slice carrot into rounds and chop zucchini into small batons and place into boiling mixture. Turn down heat and allow to simmer for 3 – 5 minutes depending on how soft your want your vegetables.
3. Add finely shredded kaffir lime leaves, sugar, fish sauce and peeled and deveined green prawns. Turn up the heat and cook for another 5 minutes. (15 – 20 minutes if you are using chopped up chicken thighs)
4. Just before serving stir in extra fish sauce and lime juice.
5. Serve on top of hot steaming Jasmine rice and sprinkle with coriander.
ALTERNATE COOKING INSTRUCTIONS FOR CHICKEN.
Start step 1 as per the recipe then
2. Place chopped up chicken into the boiling liquid, turn down the heat and allow to gentle simmer for 15 – 20 minutes until chicken is cooked (leave the lid on the saucepan for the first 10 minutes, as you don’t want the sauce to get too thick)
3. Add finely shredded kaffir lime leaves, sugar, fish sauce and peeled and deveined green prawns. Finely slice carrot into rounds and chop zucchini into small batons and place into simmering mixture and allow to cook another for 3 – 5 minutes depending on how soft your want your vegetables.
continue on with step 4 and 5 as per above.
1. Make Jasmine rice as per the boiled rice recipe in the EDC or BCB and pop in a ThermoServer to stay hot.
2. Place green Thai curry paste, coconut milk and cream into the mixing bowl and cook 5 minutes/Varoma/speed 1, with the measuring cup removed.
3. Finely slice carrot into rounds and chop zucchini into small batons and place into the mixing bowl and cook 3 minutes/Varoma/reverse/speed 1.
4. Place fish sauce, sugar, finely sliced kaffir lime leaves and peeled and deveined prawns into the mixing bowl, cook 5 minutes/Varoma/reverse/speed 1.
5. Just before serving stir in extra fish sauce and lime juice.
6. Serve on top of hot steaming Jasmine rice and sprinkle with coriander.
ALTERNATE COOKING INSTRUCTIONS FOR CHICKEN.
Start steps 1 and 2 as per the recipe
3. Place chopped up chicken thighs into the mixing bowl and cook 20 minutes/Varoma/reverse/speed 1.
4. Finely slice carrot into rounds and chop zucchini into small batons and place into mixing bowl with fish sauce, sugar, finely sliced kaffir lime leaves into the mixing bowl, cook 3-5 minutes/Varoma/reverse/speed 1. (The time will depend on who soft you want your vegetables served)
Continue on with steps 5 and 6 as per the prawn instructions.
I did a reckie (reconnaissance mission) to look at prices of Prawn curries… all of them we over $20 and probably would only feed 1, 2 at a stretch. For around $30 you could feed a family of 6 or 8 at a stretch, if you padded this dish out with some bread and extra vegetables. Cheaper if you use chicken thighs. So for a great Thai meal… I think this is really good value!
What is your favourite curry to buy out? Have you every thought of making it at home? Don’t forget to let me know what you think. I hope you enjoy this “Curry in a Hurry!”
Thanks for reading.
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