Time: 30-40 mins
Simple, quick and easy – Thai green curry is an asian great and the subtle flavour of grilled prawns plus the ability to throw in almost any vegetable makes this a great dish. To make it economical – make it in a larger batch and store the leftovers for a later date.
1 red pepper
4 cloves of garlic
20 green beans
10 baby corns
3 teaspoons of Thai green curry paste
200-300g of raw king prawns
3 teaspoons of ground ginger
1 stalk of lemon grass
3 stalks of spring onion
500ml coconut cream
500ml of chicken stock
- Add olive oil to a large saucepan on a medium heat and throw in the chopped red pepper with half the finely diced garlic and the ground ginger. After 5 minutes once the peppers are soft, mix in the curry paste and season generously with salt and pepper.
- Now add the coconut cream and stir in the finely chopped lemon grass before adding the chicken stock. Once it begins to bubble, halve the baby corns and green beans and mix them into the sauce with thinly chopped spring onion.
- Finally, whilst the curry is bubbling away, add your prawns to a small-medium frying pan with the rest of the garlic for 5 mins and once pink, add to the sauce.
- Serve with boiled basmati or jasmine rice and season with salt and pepper.
What will this cost you? Lets take a look:
- 1 red pepper – £0.55
- 1 bulb of garlic – £0.30
- 240g bag of green beans – £0.89
- 1 pack of baby corn – £1.20
- Thai green curry paste – £2.00
- 240g bag of frozen king prawns – £3.50
- Pack of lemon grass – £0.70
- Bunch of spring onion – £0.55
- 2 cartons of coconut cream – £2.90
Total estimated cost – £12.59
Estimated cost per portion – £3.15