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Sunset Bungalow’s Prawn Thai Green Curry

Lilato Madiri from United Kingdom

Serves
4
Preparation
20 minutes
Cooks in
30
Country of origin
Thailand

It was February of this year in Koh Lanta, Thailand. Travelling with my closest friends for the first time. By this point in the trip, we already had a motto that if we liked something at a specific place then we wouldn’t wander for the same thing elsewhere. This is all after our loyalty to a certain pancake and smoothie stand had been tested, and we failed miserably because of it,
On this particular day, we had spent the entire day on the beach in Klong Nin and decided to wander further up along the beach to explore and see what we could discover. We saw the sign ‘Happy Hour’ and ‘Beach-front Massage’ in front of a bar that was the by far the most ‘prettiest’ looking we had run into. It was a no-brainer. We went and got acquainted with our sudden new favourite place on the beach.
The island had many reggae influenced bars and beach front restaurants it was all starting to get slightly repetitive. However, the hut styled beach-front bar and restaurant had consistency with the sand at our feet, and candles and cushions, great music and hosts. The menu is what made us come back.
That specific day we really wanted a Thai curry but because of the lesson we had learned the hard way when it came to our food and beverage experience, we had great curry a few days earlier at a restaurant further down the beach closer to where we were staying at the time. So we did what had to do in that moment,
We risked it.
Half of us going for Red curry, the other Green.
It was the best food decision we had made and continued to make the entire trip. Whenever we wanted a Thai Curry we would find ourselves at Sunset Bungalows. Our Thai home away from home,
The sound and the taste had become our favourite place to gather and eat and commune and share our thoughts that were triggered somehow by the taste. So even when recreating the recipe with the same girlfriends it’s now a cherished and dear memory for all of us, holding our confessions and memories of fellowship and friendship.

Ingredients

  • 6 Bay/Curry Leaves
  • 500g Pineapple chunks (drained of juice if from can)
  • 200g Baby Corn
  • 100g Thai Green Curry Paste
  • 500g Raw King Prawns
  • 2 Medium sized carrots sliced
  • 400-500ml Coconut Milk
  • 2 hot green chillies, seeds removed, finely chopped
  • 1 lime zest
  • 225g/8oz Jasmine Rice
  • 1 piece of ginger
  • 2 tbsp oil
  • For Salad: half cucumber/1 large carrot/tsp chilli flakes/tsp olive oil

Method

  • Prepare vegetables
  • Heat oil in pan, add the paste and stir at medium heat
  • add the carrots, corn and chillies and stir for about 2 mins
  • Pour in the coconut milk and stir ingredients till well mixed
  • Add in the leaves,pineapple chunks and prawns. Cook for 2-5 minutes and remove from heat. Prawns will continue to cook in the residual heat of the curry
  • For Rice, cook as normal however add the lime zest and crushed ginger and juice to when cooking.
  • Serve rice and curry on two separate dishes
  • For salad: Peel or spiral the cucumber and carrot, mix together with chilli and oil

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