Ingredients
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250 g peeled headless king prawns
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150 g baby button mushrooms
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150 ml coconut milk
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150 ml chicken stock
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1 teaspoon gingerroot, in oil
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1 teaspoon lemongrass, in oil
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1 teaspoon dried chili pepper flakes
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2 tablespoons fish sauce
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1 tablespoon oil
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3 tablespoons chopped fresh coriander
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2 teaspoons green curry paste
Instructions
- Heat the oil in a wok or large frying pan.
- Add the ginger, lemongrass, chilli flakes and cook for one minute.
- Add the curry paste and stir well, and cook for two minutes.
- Add the coconut milk, fish sauce and chicken stock and bring to a boil.
- Reduce the heat to a strong simmer and add the mushrooms. Simmer for 8-9 minutes.
- Add the prawns. If your prawns are already cooked, then heat through for no more than 2-3 minutes, or they will become tough. If raw prawns are being used, cook until they are completely turned pink and then two minutes more.
- Stir in the coriander for the last minute of cooking.
- Serve with jasmine rice.