Preparation
Prepare the green curry:
1. Heat 2 Tbsp of oil in a deep skillet. Add onions, carrots, bell peppers, ginger, chilies; sauté until fragrant.
2. Add green curry paste and garlic; cook for 1 minute and then begin pouring in your broth. Cook for 4-6 minutes.
3. Stir in coconut milk, lime juice, coconut aminos, and fish sauce. Bring to a simmer.
Prepare the prawns:
1. Season prawns with sea salt, cracked black pepper, smoked paprika, garlic powder, cumin, and cayenne and let it marinate for 2 min.
2. Bring a skillet to medium heat and add 2 Tbsp of oil. Place prawns in the skillet and turn over after 2-3 min and finish cooking for another 2 min. You want the prawns to form a slight crust on each side and ensure the prawns are finished as pink and opaque.
Serve:
1. Once your prawns are finished now it’s time to serve. Ladle curry into your desired dish and top with the prawns. Garnish with your selected herbs.
2. Serve hot over jasmine rice. Enjoy!
About the Recipe
Fragrant, creamy, and just the right amount of spicy, this Thai-inspired green curry is brimming with prawns, vegetables, and fresh herbs. Served over jasmine rice, it’s vibrant, cozy, and satisfying.
Ingredients
Green Curry
· 4 tbsp avocado oil
· 4 Tbsp of green curry paste
· 1-2 green chilies, chopped (adjust to your preference)
· 3 cloves garlic, minced
· 1 Tbsp ginger, minced
· 1 onion, diced
· 1 carrot, julienned
· 1 red bell pepper, sliced
· 3 cups of chicken broth (sub for veggie broth )
· 1 yellow bell pepper, sliced
· 2 cans of coconut milk
· 2 Tbsp coconut aminos (or soy sauce)
· 1 Tbsp of fish sauce
· Juice of 1 lime
Spiced Prawns
· 1 lb. prawns, peeled and deveined
· 1 Tbsp of garlic powder
· 1 teaspoon of cracked black pepper
· 1 pinch of cayenne pepper
· 1 pinch of sea salt (adjust to your taste)
· 1 teaspoon of smoked paprika
· 1/2 teaspoon of cumin
Optional Garnish
· Fresh cilantro
· Thai basil
· Tarragon
· Thinly Sliced Red Onion