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Thai Prawn & Vegetable Curry

Diabetic.Foodie's picture
Ingredients
  Light vegetable oil 1 Tablespoon
  Onion 1 , chopped
  Red peppers 1 , deseeded and chopped
  Yellow pepper 1 , cored, deseeded , and chopped
  Baby aubergines 6 , quartered
  Aubergine 1 Small, chopped
  Bamboo shoots 7 Ounce (200 Grams)
  Thai green curry paste 2 Tablespoon
  Kaffir lime leaves 4
  Lemongrass stick 1
  Raw tiger prawns 10 Ounce (300 Gram, Thawed If Frozen)
  Fish stock 1⁄4 Pint (150 Milliliter)
  Coconut milk 14 Fluid Ounce (400 Milliliter)
Directions

Heat the oil in a large frying pan.
Add the onion, peppers, and aubergmes and stir-fry over a high heat for 5-6 minutes, until softened.
Add the bamboo shoots, curry paste, kaffir lime leaves, and lemongrass, and continue to stir-fry for 2 minutes.
Add the prawns and cook until they have turned pink.
Add the stock and coconut milk, bring to the boil, reduce the heat, and simmer for 2 minutes.

Recipe Summary

Cuisine: 
Thai
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Curry
Ingredient: 
Vegetable

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