| Serves: 4
Cooking time (approx.): minutes
1 cup(s) prawns (koong) cleaned and deveined
2 tablespoon(s) bamboo shoots sliced and blanched
2 cup(s) Thai baby aubergines (ma kheua pro) halved
1 cup(s) coconut milk
2 tablespoon(s) green curry paste (nam prik kaeng khiao)
2 green chilli(es) (prik khi nu khiao) slit
4 Kaffir lime leaves (bai ma krut)
4 sweet basil leaves (bai horapha)
2 tablespoon(s) fish sauce (nam pla)
2 teaspoon(s) palm sugar
4 tablespoon(s) oil
salt to taste
- Heat the oil in a pan and briefly fry the green curry paste for about 10 minutes or till fragrant.
- Reduce the heat and slowly add the coconut milk whilst stirring. Mix well. Add the rest of the ingredients and cook on low level for about 30 minutes.
Serve hot garnished with some more basil leaves accompanied with steamed rice (khao suay). |
