Ingredients
- 2 tbsp vegetable oil
- 2 tbsp green curry paste
- 1 lb raw king prawns (jumbo shrimp), peeled and deveined
- 4 kaffir lime leaves, torn
- 1 lemon grass stalk, bruised and chopped
- 8 fl oz/1 cup coconut milk
- 2 tbsp fish sauce
- 1/2 cucumber, seeded and cut into thin batons
- 10-15 basil leaves
- 4 fresh green chillies, sliced, to garnish
Directions
- Heat the oil in a wok or large pan. Add the green curry paste and fry gently until bubbling and fragrant.
- Add the prawns, kaffir lime leaves and chopped lemon grass. Fry for 2 minutes, until the prawns are pink.
- Stir in the coconut milk and bring to a gentle boil. Simmer, stirring for about 5 minutes or until the prawns are tender.
- Stir in the fish sauce, cucumber batons and whole basil leaves, then top with the green chillies and serve from the pan.
* Variation – Strips of skinless chicken breast fillet can be used in place of the prawns if you prefer. Add them to the pan in step 2 and fry until browned on all sides.
