Thai Green Curry Prawns
"I lived above a Thai restaurant for a year in Sydney and they made the best green curry I've ever tasted. I was a regular customer and they even loaned me plates and bowls. I managed to persuade the chef to let me know how he made the curry. I've adapted it slightly to bring down the heat but it's still got a nice kick to it. Apparently the paste will keep in the fridge for up to 4 months! Serve immediately over fluffy jasmine rice."
Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Shrimp | 100g cooked | 99 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Green Beans | 1 cup (100g) | 31 |
| Lemon Grass | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 tablespoon minced fresh ginger root
- 4 teaspoons minced garlic
- 2 green chile peppers, chopped
- 3 stalks lemon grass, minced
- 1/3 cup chopped fresh cilantro
- 2 limes, juiced
- 1 lime, zested
- 2 tablespoons corn oil
- 1/4 cup corn oil
- 1/2 pound fresh green beans, trimmed
- 1 (7 ounce) can baby corn, drained
- 1 tablespoon soy sauce
- 1 (14 ounce) can coconut milk
- 3/4 pound peeled and deveined medium shrimp (30-40 per pound)