Thai green curry

This light and lovely seafood dish is a flash in the pan, but will fast become a family favourite.

Recipe «Thai green curry» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp peanut oil, 2 brown onions, cut into wedges, 1 tbsp finely grated ginger, 1/4 cup green curry paste, 400ml coconut milk , 1/2 cup Massel chicken style liquid stock, 4 kaffir lime leaves, 600g firm white fish fillet , cut into 3cm pieces , 500g prawns, peeled leaving tails intact, deveined, 115g pkt baby corn, halved, 225g can sliced bamboo shoots, drained, 1 tbsp lime juice, 1 tbsp fish sauce, 1 tbsp palm sugar, Coriander leaves, to serve, Steamed jasmine rice, to serve.

Ingredients:

• 1 tbsp peanut oil 
• 2 brown onions, cut into wedges 
• 1 tbsp finely grated ginger 
• 1/4 cup green curry paste 
• 400ml coconut milk 
• 1/2 cup Massel chicken style liquid stock 
• 4 kaffir lime leaves 
• 600g firm white fish fillet , cut into 3cm pieces 
• 500g prawns, peeled leaving tails intact, deveined 
• 115g pkt baby corn, halved 
• 225g can sliced bamboo shoots, drained 
• 1 tbsp lime juice 
• 1 tbsp fish sauce 
• 1 tbsp palm sugar 
• Coriander leaves, to serve 
• Steamed jasmine rice, to serve 

Instructions

1. Heat the oil in a wok over high heat. Add the onions and stir-fry for 2-3 minutes or until softened slightly. Add the ginger and curry paste and stir-fry for 1 minute or until aromatic.
2. Add the coconut milk, stock and kaffir lime leaves and bring to a simmer. Add the fish, prawns, baby corn and bamboo shoots and cook for 2-3 minutes or until fish and prawns are just cooked through. Remove from heat.
3. Add the lime juice, fish sauce and sugar and gently stir to combine. Spoon among serving bowls. Top with coriander leaves. Serve immediately with steamed rice, if desired.