Recipe Ingredient
- 5 large prawns
- 2 thick slices fish, preferably siakap
- 10g bamboo shoots, sliced
- 50g pea brinjals
- 2 kaffir lime leaves, torn into pieces
- 10 sweet basil leaves
- 2 red chillies, cut diagonally into thin slices
- 250g grated coconut
- 500ml water
- 2 tbsp green curry paste
- 2 tbsp oil
- Seasoning:
- 1-2 tbsp fish sauce
- 1/2-1 tbsp sugar
- To make Green Curry Paste
Instructions
- Add just enough water to the grated coconut to make 200ml thick coconut milk. Add remaining water to make 425ml thin coconut milk and set aside.
- In a saucepan, heat two tablespoons of oil and green curry paste on medium-high heat and cook until the curry paste bubbles. Add the thin coconut milk and bamboo shoots, and stir well. Cook for about 3-4 minutes. Add in prawns, fish and pea brinjals, and bring to a simmering boil. Add kaffir lime leaves, seasoning, red chillies and basil leaves. Pour in thick coconut milk and cook for 1-2 minutes. Dish out and serve.
