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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Jumbo Tiger Prawn Thai Green Curry

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Quench those hunger pangs fast! Prawns (the bigger the better) and snapper take spicy Thai green curry to a new level. Start with Marion’s Kitchen Thai Green Curry kit, add seafood and vegies, and you’ll be tucking into a great midweek meal before you know it.

WATCH THIS RECIPE

JUMBO TIGER PRAWN THAI GREEN CURRY

PREP TIME

10 minutes

COOK TIME

15 minutes

SERVES

4

Ingredients

Marion’s Kitchen Thai Green Curry, which includes:

– THAI GREEN CURRY PASTE

– COCONUT MILK

– DRIED THAI HERBS & CHILLI

– BAMBOO SHOOTS

2 tbsp vegetable or canola oil

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)

Steps

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 seafood is cooked through.  Remove from heat and serve.

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