Prawn & Tofu Green Curry
Serves 4-6
Time 15 minutes
Ingredients
195g Thai green curry paste
400ml coconut milk
1 lemongrass heart, crushed and finely chopped
2 garlic cloves, finely chopped
1 knob of ginger, finely chopped
1 bunch of coriander roots, well-washed and chopped
15 prawns, cleaned
150g firm tofu, diced
1 cup green beans, top and tailed
1 red capsicum, cut into strips
1 tbsp fish sauce
Juice of ½ lime
Extra virgin olive oil
Coriander leaves, to garnish
Lime wedges, to serve
Coconut rice, to serve
Method
In a wok heat the olive oil add the curry paste and cook for 1 minute until fragrant.
Add the ginger, garlic, lemongrass and coriander roots and stir to combine, and then add coconut milk and cook for 5 minutes.
Add prawns, tofu, capsicum, and green beans. Allow to gently simmer for 5 minutes, ensure prawns are cooked.
At the end stir through the fish sauce and lime juice.
Serve with rice and lime wedges, garnish with coriander leaves.