Ingredients Jump to Instructions ↓

  1. 2 garlic cloves, peeled

  2. 2 coriander roots

  3. 2 tbsp oil, for frying

  4. 1/4 jar of

  5. Blue Dragon Thai Green Curry Paste

  6. 1 1/2 tsp curry powder

  7. 1 tsp turmeric, ground

  8. 1 can Blue Dragon Coconut Milk

  9. 1 tsp sugar

  10. 1 spring onion, chopped into 3 cm lengths

  11. 60g onion, finely sliced

  12. 10 prawns, large raw, peeled and deveined

  13. 1 celery heart (the centre of the celery plant) , very finely sliced

Instructions Jump to Ingredients ↑

  1. In a mortar, pound the garlic with the coriander root and stems.

  2. Heat the oil in a wok (or pan) until very hot. Add the Paste, garlic and coriander and stir fry for about 3 minutes until an aroma develops.

  3. Add the curry powder and the ground turmeric. Add the Coconut Milk, bring to the boil, then add the sugar and condensed milk (if using). Simmer for 5 minutes.

  4. Add the spring onion, onion, prawns and celery, then simmer for 30 seconds.

  5. Transfer to a serving dish, float the cream of the Coconut Milk on top of the curry and sprinkle with coriander leaves.


Send feedback