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Udang Kari Hijau Thai
Kak Wan
If you've never tried green curry, this is the perfect dish for a beginner.
If you don't like prawns (or are allergic), omit from the recipe entirely. It'll taste just as amazing.
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Prep Time
15
mins
Cook Time
20
mins
Course
Mains
Cuisine
Thai
Servings
3
Equipment
Pot
Spatula
Ingredients
1x
2x
3x
For Green Curry Paste
3
green chilies
2
shallots
2
cloves
garlic
1/2
inch
ginger
1
sprig
cilantro
1
lemongrass
white part only
1
lime
juiced
4
kaffir lime leaves
1/2
inch
galangal
1/2
tbsp
coriander seeds
1/2
tsp
cumin powder
1/2
tsp
black pepper powder
1
tsp
fish sauce
3
tbsp
olive oil
Other Ingredients
2
tbsp
green curry paste
400
ml
coconut milk
1
tsp
sugar
2
tbsp
fish sauce
200
g
prawns
100
g
sliced chicken breast
100
g
button mushrooms
100
g
baby eggplants or regular eggplants
2
kaffir lime leaves
4
red and green bird's eye chilies
1
tomato cut into 6 pieces
Instructions
To make the green curry paste, simply blend all the green curry paste ingredients in a blender until smooth. Store in a glass container.
To make the curry itself start by heating oil in a pan and add the garlic.
Add two tablespoons of the green curry paste and sauté until fragrant.
Add coconut milk and simmer until almost boiling.
Add fish sauce, sugar, eggplants, and chicken.
Reduce heat and simmer until chicken is cooked.
Then add prawns, tomato, and button mushrooms.
Add kaffir lime leaves and sliced chilies.
Remove from heat and sprinkle with cilantro. Serve with rice.
Keyword
Family
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