This is a quick and easy everyday prawn curry which also makes a lovely entrée for a special lunch or dinner with friends. I hav eincluded the Green Curry Paste recipe at the end of this.
Serves 4
400g broccoli, cut into tiny, mouth-sized florets
1k large, raw Queensland prawns
60g butter
4 tbsp extra virgin olive oil
1 large onion, finely diced
4cm ginger, peeled and finely diced or grated
4 cloves garlic finely diced or grated
4 tbsp Thai Gourmet green curry paste, or more depending on your taste – also see my recipe
1 x 400ml coconut milk
1 cup Vietnamese mint leaves, torn, plus more for the garnish
40ml or so of fish and prawn stock, if necessary
600g Chinese cabbage, about ¼ cabbage
1 tbsp lime juice, or lemon
Sea salt and freshly cracked pepper to taste
I x finger lime for the citrus pearl caviar as garnish
To clean prawns: remove the head, tail, shell and devein, by running a sharp knife along the back vein and gently remove the alimentary canal. Sometimes, you can simply pull this alimentary canal out in one thread; other times it may break, so use a knife to remove it all. The slitting of the back of the prawn enables the prawn to curl when cooked. Set them aside until ready to cook; the prawns need to be at room temperature when we cook them. Reserve the prawn heads and shells; freeze or add them to the fish stock which you may need to add to the curry.
Add 20g butter and 20ml olive oil to the wok or frying pan, place over medium heat and when hot, add the broccoli florets, toss to bring out the green colour, add 20ml fish and prawn stock or water. Cover and cook for a minute or 2 until just a little more than blanched. I like them firm. Remove from the pan and set aside.
In the wok, melt the butter with some olive oil, over medium to high heat, cook the diced onions for 10 minutes until soft and translucent, do not colour. Add the ginger and garlic and cook for a minute or 2; add the green curry paste, combine well and cook a few minutes to release the flavour. Add the coconut milk and bring to boil, reduce heat and simmer for a few minutes until the mixture thickens slightly.
Cook the prawns while the curry is reducing. Place another pan over medium heat, add a knob of butter and 20mls extra virgin olive oil; when the pan is hot and the butter is sizzling, cook the prawns a few at a time until they turn opaque, are golden, caramelised and curled. Remove immediately from the pan and set aside. Repeat until all the prawns are cooked. You may need extra butter and olive oil for this.
When the curry has thickened, add the prawns back to the pan; it only takes a few minutes, to finish their cooking; you do not want them overcooked and tough.
Add the broccoli florets and the finely shredded Chinese cabbage. Toss to combine and the cabbage has wilted.
Add the Vietnamese mint and the lime juice. Check the curry sauce for flavour and season accordingly. Add more chilli if you wish.
Just before serving, add the blanched broccoli florets and shredded Chinese cabbage.
Stir through and add the remaining Vietnamese mint; garnish with some extra mint leaves and the finger lime, citrus pearl caviar, when available.
Green curry paste
½ tsp whole coriander seed
1 tsp whole cumin seed
½ tsp whole black peppercorns
3 small green chillies, with most seeds removed
1 medium green bell pepper, seeds removed and roughly chopped
5 cloves garlic, peeled, chopped
2 stalks lemongrass, tips trimmed, halved and chopped
2 tbsp fresh sliced or grated ginger or galangal
6 stalks spring onions, including the green tops
1 tbsp fresh turmeric or 1 tsp ground turmeric
1/2 tsp sea salt, plus more to taste
3 tbsp lemon juice
1 medium lime, zested and juiced
40 – 60 ml avocado or olive oil
Crush the coriander and cumin seeds with the peppercorns in the mortar and pestle. You may continue in the mortar and pestle to make the curry paste or you can place all the ingredients into the food processor and process until smooth.
Use immediately or store in a very clean jar in the refrigerator for up to a week.
