Prawn & Tofu Green Curry

29 May

Written By Preeya

Serves 4-6

Time 15 minutes

195g Thai green curry paste

400ml coconut milk

1 lemongrass heart, crushed and finely chopped

2 garlic cloves, finely chopped

1 knob of ginger, finely chopped

1 bunch of coriander roots, well-washed and chopped

15 prawns, cleaned

150g firm tofu, diced

1 cup green beans, top and tailed

1 red capsicum, cut into strips

1 tbsp fish sauce

Juice of ½ lime

Extra virgin olive oil

Coriander leaves, to garnish

Lime wedges, to serve

Coconut rice, to serve

In a wok heat the olive oil add the curry paste and cook for 1 minute until fragrant.

Add the ginger, garlic, lemongrass and coriander roots and stir to combine, and then add coconut milk and cook for 5 minutes.

Add prawns, tofu, capsicum, and green beans. Allow to gently simmer for 5 minutes, ensure prawns are cooked.

At the end stir through the fish sauce and lime juice.

Serve with rice and lime wedges, garnish with coriander leaves.

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