I made a cheeky @spicentice green curry !!
I promised that Iâd keep updating recipes on here ... well this one Iâve just posted on my @instagram
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But here it is on here too !!!.
200 g prawns
1 Aubergine (small)
50g mushrooms
2 Chillies
1 Onion (medium)
5 Garlic Cloves
@puro_organic Coconut Milk (400ml/1 tin) / Low Fat Coconut Milk
150ml Stock (chicken/veg)
1 tbsp Fish Sauce (optional)
1 tbsp Soy Sauce
1 tbsp brown Sugar / Sweetener
2 tbsp Cooking Oil / Low Calorie Spray
1/2 Lime
1/4tsp Salt
Preparing the paste
Chop one onion into quarters, deseed the chillies and peel four garlic cloves. Put it into a blender with 2 tbsp of water and the contents of Sachet 1 of the Thai Green Curry kit. Blend all the ingredients until the mixture turns into a paste.
Preparing the curry
cut the aubergine & mushrooms
Make 150ml of stock.
Cooking the curry
Heat 2 tbsp of oil in a wok or a large frying pan over a medium heat. Stir fry the chopped garlic and aubergine & mushrooms until they soften.
Add the prepared curry paste and cook for 2-3 minutes stirring occasionally.
Next add the coconut milk, stock and the contents of Sachet 2 of the Thai Green Curry kit and bring to the boil.
Now stir in the prawn and aubergine mix and cook for 10 minutes.
Add the fish sauce, soy sauce, sugar, lime juice and rind.
Stir well and cook for a further 2-3 minutes.
Season to taste and garnish with fresh coriander (optional).
I had mine with @barenakedfoodsofficial rice !! đđ¤¤
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