Green Curry (kaeng khiao wan) is a Thai Curry. The green color comes from fresh green chillies. The "sweet" in the Thai name (wan means "sweet") refers to the particular color green itself and not to the taste of the curry. Green curries tend to be as hot as red curries or hotter. And I love them - infact I love most Thai dishes.
WOW and did this dish excite the tastebuds!! Simple ingredients but so full of flavour not to mention very easy to cook. And yes I had a craving for prawns this week......
Spicy Green Curry and Coriander Prawns
(recipe adapted from WW Five Ingredient 15 Minute Recipes)
ProPoints per Serve: 9
700 grams peeled and deveined raw prawns
1 cup light coconut milk
2 tablespoons sugar
2 tablespoons fresh lime juice
1 tablespoon green curry paste
1 teaspoon cornflour
1/4 teaspoon salt
1/3 cup chopped fresh coriander leaves
2 cups steamed white rice
lime wedges to serve
Heat a wok or large non stick frying pan over medium to high heat. Coat wok with cooking spray. Add prawns and cook for 3 minutes stirring occassionally.
While prawns are cooking, combine milk, sugar, lime juice, curry paste and salt, stirring with a whisk until smooth. Add to the pan along with the coriander, bring to the bil. Reduce heat and simmer for 5 minutes or until slightly thickened.
Serve with 1/2 cup steamed white rice and lime wedges.
(Click here for a printable version of this recipe)