A spicy yet light and tasty dish. This classic Thai green curry dish will delight your taste buds and excite your pallet. A combination of traditional Thai ingredients, this dish combines green curry with coconut milk and kaffir lime leaves. Extremely delicious.
1 tablespoon avocado or sunflower oil
2 lbs jumbo prawns
1 cup fat free chicken stock
1 tablespoon corn starch, mixed with 2 tablespoons cold water
2 cups light coconut milk
8 kaffir lime leaves, specialty stores
1 tablespoon fish sauce, or soy sauce
3 teaspoons Splenda brown sugar blend
2 tablespoons lime juice
1 tablespoon green peppercorns in brine, drained
½ red bell pepper, sliced into thin strips
1 cup straw mushrooms
2-3 tablespoons green curry paste
Thai basil and cilantro leaves, chopped to garnish
Steamed jasmine rice, to serve
Heat 1 tablespoon oil in a wok or large sauté pan over medium-high heat. Add the curry paste and stir-fry for 2 minutes until fragrant. Add prawns, tossing to coat. Add stock, corn starch slurry, coconut milk, lime leaves, fish sauce, sugar, lime juice, peppercorn, mushrooms and red bell pepper., Cook, stirring for about 4 minutes until the prawns are cooked through. Remove the kaffir lime leaves. Divide the curry among 4 bowls and garnish with cilantro and Thai basil leaves. Serve with jasmine rice.
Approximate nutrition facts, 424 calories, 12 g fat, 44 g carbs, 2 g fiber, per serving
*If you can’t find green peppercorns in brine just take green peppercorns and pour white wine vinegar over them and let them sit in the refrigerator covered for about a week.
*Any oil with a high smoking point such as avocado, grape seed, sunflower or safflower will work.
* I used 3 tablespoons of curry paste and it was very spicy. Only use 2 if you want it medium spicy. Start out with 2 tablespoons and taste the curry. Curries vary in heat so taste first and then add more if desired.
*You can find kaffir lime leaves in Asian markets.