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Gaeng Kiew Wan Goong | Green Thai Prawn Curry
(0)
25 min
Quick
Knuspr-Küche
Ein authentischer Klassiker der thailändischen Küche: Saftige Garnelen, knackige Zucchini und Bambussprossen in einer herrlich cremigen, aromatisch-würzigen Sauce aus grüner Currypaste und Kokosmilch. Serviert mit duftendem Jasminreis – das perfekte wärmende Wohlfühlessen für den Herbst in unter 25 Minuten.
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the packet instructions and keep warm. Wash the zucchini, quarter it lengthwise, and cut into bite-sized slices. Drain the bamboo shoots. Lightly tear the kaffir lime leaves with your fingers to release their essential oils.
Rinse the prawns, pat thoroughly dry, and devein if necessary.
Cooking the Curry
Heat the vegetable oil in a large wok or pot over medium heat. Add the green curry paste and fry for 1-2 minutes until intensely fragrant.
Chef's tip
For extra freshness, you can squeeze a few drops of fresh lime juice over the curry before serving.
Make sure not to overcook the prawns – as soon as they turn pink, they are perfectly juicy and tender.
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