Wok-Kissed Green Curry Prawns
Dim Sim LimWok-Kissed Green Curry Prawns
Ingredients
For the Prawns
- 1 1/2 pounds large prawns, peeled, deveined, tails on
- 2 tablespoons cornstarch
- 1/4 cup vegetable oil, plus more for wok
For the Green Curry Sauce
- 3 tablespoons green curry paste, good quality, like Mae Ploy
- 1 can coconut milk, 13.5 fluid ounces, full-fat
- 1/2 cup chicken stock
- 2 tablespoons fish sauce, Chin-Su brand, for that authentic funk!
- 1 tablespoon granulated sugar
- 1 tablespoon lime juice, freshly squeezed
- 3 kaffir lime leaves, torn
For the Aromatics & Vegetables
- 4 cloves garlic, minced with your trusty cleaver
- 1 tablespoon ginger, fresh, minced
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1/2 cup Thai basil leaves, fresh, packed
- 2 bird's eye chilies, sliced, or more if you're brave!
For Serving
- 4 cups jasmine rice, cooked
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 teaspoon crispy chili oil, for drizzling, as needed
Instructions
- 1
First things first, let's get those prawns ready for their close-up! Pat them dry, then toss them with the 2 tablespoons of cornstarch and 1/4 cup of vegetable oil. This is our secret weapon for that beautiful, crispy exterior and tender interior. Don't skip it, my friends! Boom!
⏱️ 5 min
- 2
Now, let's build that flavor bomb sauce! In a medium bowl, whisk together the coconut milk, chicken stock, fish sauce (Chin-Su, baby!), granulated sugar, and fresh lime juice. Set it aside. This is going to be the heart and soul of our curry. Yum yum!
⏱️ 3 min
- 3
Time to fire up that wok! Get your wok screaming hot over high heat. Add a good splash of vegetable oil – enough to coat the bottom. Once it's shimmering, toss in your cornstarch-coated prawns. Stir-fry them for about 1-2 minutes per side, until they're just pink and starting to get some color. Don't overcrowd the wok; cook in batches if necessary. We want a beautiful sear, not a steam! Remove the prawns and set them aside. Bangali fish all fire!
⏱️ 4 min
- 4
With the wok still hot, add a little more oil if needed. Toss in the minced garlic, ginger, and sliced bird's eye chilies. Stir-fry for about 30 seconds until fragrant – oh, that aroma! Then, add the green curry paste. Stir-fry the paste for 1 minute, really letting those spices bloom and release their magic. This is where the flavor truly comes alive!
⏱️ 2 min
- 5
Pour in your prepared coconut milk mixture. Bring it to a gentle simmer, stirring constantly. Add the torn kaffir lime leaves. Let it simmer for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning if needed – maybe a little more fish sauce, a pinch more sugar? You're the chef!
⏱️ 3 min
- 6
Now, let's get those vibrant veggies in! Add the sliced red and green bell peppers to the simmering sauce. Cook for 1-2 minutes, just until they're tender-crisp. We want that beautiful crunch, not soggy peppers! Then, return the cooked prawns to the wok. Toss everything together gently to coat the prawns and vegetables in that glorious green curry sauce.
⏱️ 2 min
- 7
Finally, stir in the fresh Thai basil leaves. Cook for just 30 seconds more until they wilt. The heat from the wok will release their incredible aroma. This is the finishing touch, my friends! Holy cow, this smells insane!
⏱️ 1 min
- 8
Serve this Wok-Kissed Green Curry Prawns immediately over fluffy jasmine rice. Garnish generously with fresh chopped cilantro and a drizzle of crispy chili oil for that extra kick and visual appeal. Now we serve! 10 out of 10!
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimWok-Kissed Green Curry Prawns
For the Prawns
- 1 1/2 pounds large prawns, peeled, deveined, tails on
- 2 tablespoons cornstarch
- 1/4 cup vegetable oil, plus more for wok
For the Green Curry Sauce
- 3 tablespoons green curry paste, good quality, like Mae Ploy
- 1 can coconut milk, 13.5 fluid ounces, full-fat
- 1/2 cup chicken stock
- 2 tablespoons fish sauce, Chin-Su brand, for that authentic funk!
- 1 tablespoon granulated sugar
- 1 tablespoon lime juice, freshly squeezed
- 3 kaffir lime leaves, torn
For the Aromatics & Vegetables
- 4 cloves garlic, minced with your trusty cleaver
- 1 tablespoon ginger, fresh, minced
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1/2 cup Thai basil leaves, fresh, packed
- 2 bird's eye chilies, sliced, or more if you're brave!
For Serving
- 4 cups jasmine rice, cooked
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 teaspoon crispy chili oil, for drizzling, as needed
Instructions
- 1
First things first, let's get those prawns ready for their close-up! Pat them dry, then toss them with the 2 tablespoons of cornstarch and 1/4 cup of vegetable oil. This is our secret weapon for that beautiful, crispy exterior and tender interior. Don't skip it, my friends! Boom!
⏱️ 5 min - 2
Now, let's build that flavor bomb sauce! In a medium bowl, whisk together the coconut milk, chicken stock, fish sauce (Chin-Su, baby!), granulated sugar, and fresh lime juice. Set it aside. This is going to be the heart and soul of our curry. Yum yum!
⏱️ 3 min - 3
Time to fire up that wok! Get your wok screaming hot over high heat. Add a good splash of vegetable oil – enough to coat the bottom. Once it's shimmering, toss in your cornstarch-coated prawns. Stir-fry them for about 1-2 minutes per side, until they're just pink and starting to get some color. Don't overcrowd the wok; cook in batches if necessary. We want a beautiful sear, not a steam! Remove the prawns and set them aside. Bangali fish all fire!
⏱️ 4 min - 4
With the wok still hot, add a little more oil if needed. Toss in the minced garlic, ginger, and sliced bird's eye chilies. Stir-fry for about 30 seconds until fragrant – oh, that aroma! Then, add the green curry paste. Stir-fry the paste for 1 minute, really letting those spices bloom and release their magic. This is where the flavor truly comes alive!
⏱️ 2 min - 5
Pour in your prepared coconut milk mixture. Bring it to a gentle simmer, stirring constantly. Add the torn kaffir lime leaves. Let it simmer for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning if needed – maybe a little more fish sauce, a pinch more sugar? You're the chef!
⏱️ 3 min - 6
Now, let's get those vibrant veggies in! Add the sliced red and green bell peppers to the simmering sauce. Cook for 1-2 minutes, just until they're tender-crisp. We want that beautiful crunch, not soggy peppers! Then, return the cooked prawns to the wok. Toss everything together gently to coat the prawns and vegetables in that glorious green curry sauce.
⏱️ 2 min - 7
Finally, stir in the fresh Thai basil leaves. Cook for just 30 seconds more until they wilt. The heat from the wok will release their incredible aroma. This is the finishing touch, my friends! Holy cow, this smells insane!
⏱️ 1 min - 8
Serve this Wok-Kissed Green Curry Prawns immediately over fluffy jasmine rice. Garnish generously with fresh chopped cilantro and a drizzle of crispy chili oil for that extra kick and visual appeal. Now we serve! 10 out of 10!