| Amount | Measure | Name |
|---|---|---|
| 50 | ml | Sunflower oil |
| 25 | g | Garlic |
| 25 | g | Coriander, chopped |
| 350 | g | Knorr Blue Dragon Thai Green Curry Paste 1.1kg |
| 15 | g | Turmeric |
| 1 | l | Light coconut milk |
| 25 | g | Brown sugar |
| 30 | ml | Fish sauce |
| 50 | g | Spring onions |
| 200 | g | Red onions thinly sliced |
| 750 | g | Shellfish, prawns (raw) |
| 100 | g | Celery sliced |
| 5 | g | Coriander, chopped |
Advanced Preparation.
Prepare ingredients as above. Warm serving dishes.
Method.
1. Heat the oil in a suitable pan over a medium to high heat. Add the garlic, coriander root and Thai
green paste, cook for 2-3 minutes until aroma is released and softened
2. Add the turmeric and cook for a minute before adding the coconut milk. Bring to the boil and simmer
for 3-5 minutes.
3. Add the sugar, fish sauce, spring onion, onion, prawns and celery, bring back to the boil and cook for
3-5 minutes or until the prawns are thoroughly cooked.
4. Serve the curry in the warm dishes garnished with chopped coriander.
Service Hint
Serve the chicken curry with KNORR Long Grain Rice and Thai vegetables crackers or prawn crackers if
not available.
Handy Hint
The Prawns can be replaced with chicken or a mixture of Thai vegetables.
Healthy Hint
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or
sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced
dish.
Each Serving of Thai Yellow Prawn Curry contains
of an adults guideline daily amount
