Dining
Zen Garden Head Chef Songkiat Surin Shares His King Prawn Green Curry Recipe
Experience the vibrant, aromatic heart of Thai cuisine with Songkiat Surin, Head Chef of Zen Garden, through his King Prawn Green Curry. This rich and fragrant dish harmonises tender king prawns with a luscious blend of fresh green chilies, creamy coconut milk, and fragrant herbs—delivering an authentic taste that is both bold and balanced, perfectly embodying the soul of Southeast Asian flavours.
Serves: 2
Prep time: 30 Minutes
INGREDIENTS
Green Curry Paste
- 60g Green chilli pepper
- 40g Long green chilli
- 1.5tsp Salt
- 2tsp Kha, finely chopped
- 2tsp Lemongrass, finely chopped
- 1tsp Bergamot peel, finely chopped
- 2tsp Coriander root, finely chopped
- 10 Peppercorns
- 80g Shallots, sliced
- 40g Garlic, chopped
- 1.5tsp Roasted coriander powder
- 1.5tsp Roasted fennel powder
- 2tsp Shrimp paste
King Prawn Green Curry
- 400ml Coconut milk
- 50g Green curry paste
- 25g Palm sugar
- 6g Salt
- Pinch of turmeric
- 45ml Vegetable oil
- 100ml Chicken stock
- 2g Chicken powder
- 45g Bamboo shoots
- 30g Trimmed fine green beans
- 80g Diced red bell pepper
- 40g Sliced aubergines
- 135g Cooked peeled king prawns
- 10 Thai basil leaves
METHOD:
Green Curry Paste
- Using a pestle and mortar, pound both types of chilli with the salt until a coarse paste forms.
- Add the lemongrass, bergamot peel, coriander root, and peppercorns. Continue pounding until well blended and fragrant.
- Add the shallots, garlic, ground coriander, cumin, and chilli paste. Pound again until the mixture becomes a smooth, cohesive paste.
- Transfer the finished paste to a clean container. Store in the refrigerator for up to one week, or freeze for up to three months.
King Prawn Green Curry
- Set a large saucepan over medium heat.
- When hot add the vegetable oil along with the green curry paste and sauté for 30 seconds.
- Skim the thick cream from the top of the can coconut milk and add to the saucepan.
- Cook until you see the sauce split which will take around 3-5 minutes. The sauce will then begin to simmer.
- Add the rest of the coconut milk, chicken stock, palm sugar, salt, and turmeric. Cook for a further 3-5 minutes.
- Add the diced bell peppers, aubergine, fine beans and bamboo shoots. Gently cook until the vegetables are soft and tender.
- Add the cooked prawns and simmer for 2 minutes.
- Add the Thai basil leaves and remove from the heat.
- Serve with steamed jasmine rice.
Craving this delicious summer recipe but prefer to leave the cooking to the experts? Join us at Zen Garden, our New Forest restaurant at Careys Manor Hotel & SenSpa, for a truly memorable feast. Enjoy a delightful dinner and relax with an overnight stay as part of one of our special New Forest hotel packages.
