Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons vegetable oil
- 1 onion, finely diced
- 1-2tablespoons Thai green curry paste
- 1 2/3 cup coconut milk
- 2tablespoons Thai fish sauce, such as nam pla
- 1teaspoons palm sugar
- 2-3 kaffir lime leaves
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 220grams bamboo shoots, drained
- 200grams packet frozen ready-cooked small prawns, defrosted
Method
Step 1 of 3
Heat the oil in a large deep frying pan or wok over a low-medium heat. Add the onion, and sauté for about 5 minutes until soft and translucent. Stir through the curry paste, and cook for a further 2-3 minutes until fragrant.
Step 2 of 3
Pour in the coconut milk, then fill the can with water, and add this to the pan or wok. Bring to the boil, reduce the heat slightly, and add the fish sauce, sugar, and lime leaves (if using). Season with salt and black pepper.
Step 3 of 3
Simmer over a low heat for about 15 minutes, then stir through the bamboo shoots and prawns. Cook for about 10 minutes until the prawns are warmed through. Taste, and adjust the seasoning if needed. Serve hot.
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