Prawn and Tofu Green Curry
Recipe by Preeya Alexander
Serves 4-6 | 
Prep 5 min | 
Cook 15 min
Ingredients
- 195g AYAM™ Thai Green Curry Paste
- 400ml AYAM™ Coconut Milk
- 1 lemongrass heart, crushed and finely chopped
- 2 garlic cloves, finely chopped
- 1 knob of ginger, finely chopped
- 1 bunch coriander roots, well-washed and chopped
- 15 prawns, cleaned
- 150g firm tofu, diced
- 1 cup green beans, top and tailed
- 1 red capsicum, cut into strips
- 1 tbsp AYAM™ Fish Sauce
- Juice of ½ lime
- Extra virgin olive oil
To serve
- Coriander leaves, to garnish
- Lime wedges
- Coconut or white rice
Method
- In a large wok, heat the olive oil and add the curry paste. Cook for about 1 minute until fragrant.
- Add the ginger, garlic, lemongrass and coriander roots. Stir to combine, then add the coconut milk and cook for 5 minutes.
- Add prawns, tofu, capsicum, and green beans. Allow to gently simmer for 5 minutes, ensure prawns are cooked through.
- Stir through fish sauce and lime juice at the end.
- Serve with rice and lime wedges. Garnish with coriander leaves.
