Slow Cooker Thai Coconut Prawn Curry

This is great to feed a crowd.

I love having guests for dinner but sometimes it is hard to make large batches of food without having to spend all day (or even longer) in the kitchen. This recipe is ideal because you can prepare the sauce the night before, then it will happily cook away mostly unattended apart from adding items to the crockpot.

If you aren’t a red-hot curry fan then don’t worry, this is reasonably mild because of the coconut cream. However, you can of course add extra red chillis to the ingredients list if you do like traditional Thai heat.

Don’t have a slow cooker? You can make this on the stovetop – add the beans to the pan once the sauce is made, cook for a few minutes until tender and then add the prawns and noodles just before serving. Other adaptations that can be applied to this include using cooked chicken or beef instead of the prawns.

Ingredients – serves 8:

  • 1 tbsp vegetable oil
  • 5 spring/green/salad onions, finely sliced but white parts kept separate from the green parts
  • 3 tbsp Thai green curry paste
  • 2 garlic cloves, crushed
  • 2.5cm/1 inch piece fresh ginger, peeled and grated
  • 600ml/2.5 cups coconut cream
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar
  • 2 tbsp lime juice (from a bottle is fine)
  • 2 tbsp lemongrass paste (or 1 lemongrass stalk, finely sliced)
  • 250ml/1 cup salt-reduced chicken stock
  • 2 small lebanese/finger eggplants, diced
  • 1 red capsicum (bell pepper), thinly sliced
  • 400g/14 oz cooked cocktail prawns, thawed if frozen
  • 2 cups green beans, sliced
  • 1 packet (200g/7 oz) Thai rice noodles
  • 2 red chillis, de-seeded and finely sliced, to serve

Method:

  • Add the oil to a large deep frying or saute pan and place over a medium/high heat on the stovetop.
  • Put the white parts and two-thirds of the green parts of the spring onions into the pan with the green curry paste, garlic and grated ginger. Add 2 tbsp coconut cream and stir. Cook for 30 seconds or until fragrant. (Keep the remaining green parts of the onions for serving)
  • Add the remaining coconut cream, fish sauce, brown sugar, lime juice, lemongrass and stock. Stir to combine all the ingredients.
  • Bring the sauce to the simmer, then add the eggplants and capsicum. Once you’ve added those, turn off the heat. (If you are making the sauce in advance, leave to cool then put into a plastic container and place in the fridge until required.)
  • Carefully transfer the sauce to the bowl of your slow cooker. Turn the cooker on low and cook for 1 hour.
  • Add the thawed prawns and green beans to the cooker and cook on low for another 45 minutes.
  • Soak the rice noodles in boiling water according to the packet directions, then drain and add to the slow cooker. Leave for 10 minutes to soak up some of the sauce flavours.
  • Serve topped with the remaining green parts of the spring onions, and the finely sliced red chillis.
  • Enjoy!

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