Easy Yummy King Prawn Thai Green Curry - cooking recipe

Ingredients

250 g peeled headless king prawns
150 g baby button mushrooms
150 ml coconut milk
150 ml chicken stock
2 teaspoons green curry paste
1 teaspoon gingerroot, in oil
1 teaspoon lemongrass, in oil
1 teaspoon dried chili pepper flakes
2 tablespoons fish sauce
1 tablespoon oil
3 tablespoons chopped fresh coriander

Preparation

Heat the oil in a wok or large frying pan.
Add the ginger, lemongrass, chilli flakes and cook for one minute.
Add the curry paste and stir well, and cook for two minutes.
Add the coconut milk, fish sauce and chicken stock and bring to a boil.
Reduce the heat to a strong simmer and add the mushrooms. Simmer for 8-9 minutes.
Add the prawns. If your prawns are already cooked, then heat through for no more than 2-3 minutes, or they will become tough. If raw prawns are being used, cook until they are completely turned pink and then two minutes more.
Stir in the coriander for the last minute of cooking.
Serve with jasmine rice.