*_*Thai Green Curry Prawns*_*
Selamat malam semua, sebelum Nur tengok Sinetron Cinta Fitri, Nur update sekejap blog ini...dah dua hari ini agak sibuk sedikit...macam terhad masa nak berblogging. Ini kali pertama Nur masak Green Curry biasa selalu makan di Siam Kitchen aje...cuba masak sendiri dan cari resipi di Internet.....rasa nya memuaskan cuma bahan nya kurang lengkap. Semalam nak cari terung pipit pun tak dapat...mungkin tak ada musim agak nya...mana yang ada bahan nya saja Nur gunakkan. Resipi asal menggunakan daging tapi Nur tukar kepada udang.
Thai Green Curry Prawns
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Ingredients
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500 gm prawns
3 tbsp green curry paste (see green curry paste recipe or use prepared curry paste)
2 1/2 cups coconut milk or squeezed out from 400 grams grated fresh coconut)
5 small fresh Thai eggplants, quartered
2-3 fresh red spur chilies, sliced diagonally
2 kaffir lime leaves, torn
1/4 cup sweet basil leaf (optional)
1 1/2 tbsp fish sauce
1 1/2 tsp palm sugar
1 tbsp cooking oil (not olive oil, but corn, safflower or peanut oil)
Sweet basil leaves and red chili slices for garnish
3 tbsp green curry paste (see green curry paste recipe or use prepared curry paste)
2 1/2 cups coconut milk or squeezed out from 400 grams grated fresh coconut)
5 small fresh Thai eggplants, quartered
2-3 fresh red spur chilies, sliced diagonally
2 kaffir lime leaves, torn
1/4 cup sweet basil leaf (optional)
1 1/2 tbsp fish sauce
1 1/2 tsp palm sugar
1 tbsp cooking oil (not olive oil, but corn, safflower or peanut oil)
Sweet basil leaves and red chili slices for garnish
Preparation
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1. Washed and cleaned the prawns.
2. Saute the green curry paste in oil over medium heat until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir until a film of green oil surfaces.
3. Add the prawns and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the prawns is cooked through. Transfer to a pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with palm sugar and fish sauce. When the mixture returns to the boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.
4. Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.
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2. Saute the green curry paste in oil over medium heat until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir until a film of green oil surfaces.
3. Add the prawns and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the prawns is cooked through. Transfer to a pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with palm sugar and fish sauce. When the mixture returns to the boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.
4. Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.
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****************Recipe adapted from here
