Green Coconut Stock with Prawns

coconut-prawns

PREP 10M

COOK IN 20M

READY IN 30M

SPICY

SHOPPING LIST

FOR 4 SERVINGS:

  • 2 tsp fish sauce
  • 400 ml vegetable stock
  • 800 ml coconut water
  • 250 g mangetout
  • 4 cucumbers
  • 1 tbsp sunflower oil
  • 350 g king prawns, raw, peeled
  • 2 spring onions
  • 2 limes
  • salt
  • ground pepper

FOR GREEN CURRY PASTE:

  • 4 cloves of garlic
  • 2 cm piece of root ginger
  • 30 g fresh coriander
  • 30 g fresh Thai basil
  • 6 green chillies

 

→ If you don’t have much time, you can use a readymade curry paste.

→ You can make this meal more substantial by serving it with rice noodles. Bonus tip: substitute the prawns with tofu or chicken.

HOW TO COOK

  • First, make the green curry paste. Peel and roughly chop the garlic and ginger. Pick the coriander and basil leaves and chop up the stalks. Deseed and roughly chop the green chillies. In a chopper or food processor blend all ingredients to form a smooth paste.
  • Fry the paste 1-2 minutes in a saucepan until fragrant. Add the fish sauce, stock and Chaokoh Coconut Water and stir well. Bring to the boil, then turn the heat down and leave the stock to simmer.
  • Prepare the mangetout and quarter the cucumbers lengthways.
  • In a frying pan heat the sunflower oil and fry the cucumbers 2-3 minutes until slightly browned. Add the prawns and fry them 2 minutes until cooked.
  • Add the mangetout to the stock and cook 4-5 minutes until soft.
  • Slice the spring onions into thin rings. Stir the juice of 1 lime into the stock. Divide the stock among four large bowls, add the cucumber and prawns, and garnish with spring onions, coriander and basil leaves. Season to taste with salt and pepper. Cut the remaining lime into wedges and serve them with the stock.

YOU CAN FIND AT TASTE OF ASIA

fish-sauce-squid

Fish Sauce Squid 300ml

coconut-water

Coconut Water Chaokoh 330ml

shrimps

Raw Shrimps 31/40 1kg

pasta-curry-verde

Green Curry Paste Mae Ploy 400g

piper-negru-macinat

Ground Black Pepper TOA 90g