To say the last couple of months have been hectic would be an understatement. This weekend, my husband and I finally arrived in Vancouver. Organizing a cross-country move has made blogging extremely difficult, but now that we’re settled in, I couldn’t wait to get back in the kitchen.
Originally, my plan was to make Dungeness Crab in a Green Curry. To me, Dungeness Crab and the Pacific Coast are just synonymous. I was handling live Dungeness crab at the market, attempting to decide what size I should use when these massive Tiger Prawns caught my eye. I quickly adjusted my plan.
You can easily swap out the protein in this recipe. I often make green curry with chicken thighs or a combination of white fish and shellfish. It’s an extremely adaptable dish!
Recipe for Tiger Prawn & Lemongrass Green Curry:
- 5 Tiger Prawns (About 1lbs)
- 1/2 White Onion (Diced)
- 3 Cloves of Garlic (Minced)
- 1 Inch of Fresh Ginger (Peeled and Minced)
- 2 Red Birds Eye Chilli
- 1 Red Pepper (Julienned)
- 2 Limes
- 1 Stem of Lemongrass (Peeled and Roughly Chopped)
- 2 Tablespoons of Green Curry Paste
- 1 Can Coconut Milk
- 1 Handful of Fresh Thai Basil
- Olive Oil
Instructions for Tiger Prawn & Lemongrass Green Curry
1: Devein your shrimp. This step is pretty simple and very important! Using a sharp knife, or scissors, slice up the back of your shrimp shell.
2: The shell can add a ton of flavour to your dish! I often leave it on. However, for this particular recipe, I opted to remove it. Remove the shell, and slice a thin incision down the back of your shrimp. Carefully peel the vein out of your shrimp. Dispose of the vein.
3: Preheat a large wok over medium heat. Drizzle in olive oil, and toss your shrimp into the pan. Allow the shrimp cook for about two minutes per side.
4: Once your shrimp are (mostly) cooked, remove them from the heat and set aside. Add your onion, garlic, ginger, and lemongrass to your wok. Saute for 3-4 minutes, until onion is translucent.
5: Add two tablespoons of green curry paste and red pepper into the wok. Saute for about 2 minutes.
6: Add your shrimp back to the wok, and toss them with the other ingredients.
7: Pour your coconut milk into the wok, stirring as you do. Squeeze the juice from your lime into the curry, and reduce your heat. Allow it to simmer for 3-4 minutes.
8: Add fresh Thai basil and diced red birdseye chilis.
9: Serve over rice garnished with additional fresh basil, chillis, and lime wedges.