Quench those hunger pangs and enjoy a luxurious seafood curry that’s a treat for the tastebuds, with this easy and quick recipe for Jumbo Tiger Prawn Thai Green Curry. My Marion’s Kitchen Thai Green Curry kit makes prep and cooking a breeze, meaning you’ll be tucking into a rewarding and satisfying dinner before you know it.
Jumbo Tiger Prawn Thai Green Curry
2 tbsp vegetable or canola oil
Marion’s Kitchen Thai Green Curry meal kit, which includes:
– THAI GREEN CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
400g (about 14 oz) peeled and deveined jumbo tiger prawns (or large shrimp)
200g (about 7 oz) snapper fillets, cut into cubes (any firm white fish can be used here)
1 cup vegetables (e.g. snow peas and zucchini)
- Heat oil over medium heat and fry my THAI GREEN CURRY PASTE for about a minute or until it starts to smell yummy.
- Pour in the creamy coconut milk and 1 cup of water. Then add the DRIED THAI HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry). Now wait for the curry to start simmering again.
- Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots to the curry along with the prawns, fish and vegetables. Simmer for about 5-10 minutes or until the seafood is cooked through. Remove from heat and serve.
