Thai Green Prawn Curry

Here is my lazy version of Thai green prawn curry. It took me less than 15 minutes to make and of course I'm biased because I made it myself but it sure taste just like the curries I've had in some Thai restaurants in town if not better (lol!).

I'm not sure how authentic it is but whatever, eh? I just used instant curry paste (I like the Maesri brand) and canned coconut milk (I prefer to use Aroy-D).

1 lb deveined and peeled medium-sized prawns

1 can of sliced bamboo shoots, drained & rinsed well with hot water

1 large red bell pepper, cut into strips

600 ml. coconut milk (1 1/2 cans)

3 tbsp. fish sauce

1 tbsp brown sugar

1 tbsp oyster sauce

2 fresh or dried kaffir lime leaves

chopped cilantro for garnish & added flavour

2 tbsp Maesri brand Thai green curry paste (or to taste)

1 tbsp oil

In a heavy bottomed pot, warm the oil and saute curry paste in medium high heat until fragrant. Pour the coconut milk, stir to evenly distribute the curry paste then add the fish sauce, oyster sauce, kaffir lime leaves and sugar, stir and bring to a boil. Add the bamboo shoots and cook for 5 minutes, add the red bell pepper, cook for 5 minutes and then add the prawns and cook for 5 - 7 minutes. Sprinkle lightly with chopped cilantro before serving. I've posted the recipe in a previous post called Thai Green Prawn Curry w/ Yellow Rice and Carrot Slaw.