• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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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

  1. 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.
  2. 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.

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