Thai green prawn curry
A quick Thai curry with prawns, coconut milk, green vegetables and curry paste.
30minPrep 15minCooking 15min 4 servings🟢 EasyINDUCTIONGluten-freeLactose-free
B
Indicative estimate based on ingredients and portions; not an official Nutri-Score calculation.Preparation
- 1
Heat a saucepan over medium heat and fry the curry paste in 2 tablespoons of the coconut milk.
- 2
Add the remaining coconut milk and the vegetables, then simmer for 7 minutes.
🌡 105°C⏱ 7 min🔧 casserole induction - 3
Add the prawns and cook until they turn opaque.
🌡 100°C⏱ 5 min🔧 casserole induction - 4
Remove from the heat and add the basil and lime juice.
Frequently asked questions
How can I make the curry milder?▾
Use less curry paste and add a little more coconut milk.
How should this recipe be stored?▾
Refrigerate leftovers promptly in an airtight container and reheat them thoroughly when appropriate for the recipe.
