Crevettes thaï au curry vert
freely adapted from Ken Hom
Serves 4
600 g raw prawns
1 stick fresh lemongrass
2 tablespoons oil
2 tablespoons of green curry paste
2 lime cafre leaves
2 leaves fish sauce (or clear soy sauce)
2 tablespoons of grated palm sugar (or brown sugar)
20 cl coconut milk
20 ml vegetable broth
1 handful of Thai basil leaves (or regular basil)
100 g of cooked green beans
150 g soy sprouts
some soy noodles
Peel the stalk lemongrass to keep only the central part, soft and white. Then mince it.
Cut beans into pieces.
Heat water and pour over noodles soy. Allow 4 minutes and drain.
Blanch the bean sprouts (1 minute plunge in boiling water).
Shell the shrimp. Indent the back and withdraw the bowels.
Heat a wok. When it is hot, add 1 tablespoon of oil.
Quickly cook shrimp, stirring them frequently. They should just be seized. Keep aside.
Put another tablespoon of oil.
Add green curry paste and cook over high heat for 2 minutes.
Then add lemon grass, minced lime cafre, fish sauce (or soy), palm sugar (or sugar), broth and coconut milk. Reduce heat and simmer 5-8 minutes.
Add shrimp, green beans, bean sprouts and vermicelli.
Heat for 2 minutes, stirring occasionally.
Then put the basil cut into strips.
Stir well and serve.