Prawns & Basil Green Curry

Prawns & Basil Green Curry

Green curry is a Central Thai variety of curry. The name "green" curry derives from the colour of the dish, which comes from green chillies. The "sweet" in the Thai name (wan means "sweet") refers to the particular colour green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chillies, the colour comes out creamy mild green or, as this colour is called in Thai, "sweet green". Its ingredients are not exactly fixed.

Ingredients:

2 tablespoons vegetable oil

1 cup thinly sliced onion

1 tablespoon minced ginger

1 cup Thai Kitchen® Coconut Milk

1 tablespoon Thai Kitchen® Green Curry Paste

1 tablespoon Thai Kitchen® Premium Fish Sauce

1 tablespoon lime juice

2 tablespoons minced garlic

1 fresh chile, seeded and minced

4 kaffir lime leaves, minced (optional)

12 ounces prawns or jumbo shrimp, peeled and deveined

1/4 cup Thai basil, chopped.

Method:

1.   HEAT oil in large skillet or wok on high heat. Add onion and ginger; stir fry 3 minutes or until onion softens. Add coconut milk, green curry paste, fish sauce, lime juice, garlic, chile and lime leaves; cook 4 minutes, stirring until well blended.

2.   STIR in prawns; cook 2 to 3 minutes or just until shrimp turn pink. Remove from heat. Stir in basil.