Making your own homemade Thai green curry paste is key for a truly bright and verdant curry but if you don’t have time a good quality paste will still be delicious.
You'll always get more flavour from your curry if you make your own Thai green curry paste and is deliciously paired with these prawn dumplings and noodles.
Plus chilling
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
427
Ingredients
2tsp.
vegetable oil
2
echalion shallots, thinly sliced into rings
1
batch homemade curry paste, see GH Tip, or 4tbsp bought Thai green curry paste
500ml
vegetable stock
160ml
tin coconut cream
300g
mixed stir-fry vegetables
150g
mixed/exotic mushrooms, torn if large
300g
ready-to-wok/fresh flat or udon noodles
Juice 1 lime, plus wedges to serve
For the prawn dumplings
300g
raw, peeled, king prawns
1Tbsp.
cornflour
1Tbsp.
sweet chilli sauce
1
spring onion, finely chopped
2
fresh kaffir lime leaves (1 double leaf), central stalk removed
2Tbsp.
vegetable oil, plus extra to grease
Directions
Step 1First make the prawn dumplings. Put the prawns, cornflour, sweet chilli sauce and ½tsp fine salt into a food processor and pulse to a rough paste. Add the spring onion and lime leaves and pulse briefly to combine. Chill for 30min to firm up.
Step 2Lightly grease your hands and a plate. Use a tablespoon measure to scoop out portions of the prawn mixture and gently roll it all into balls. Place on the plate and chill until needed.
Step 3For the curry, heat the oil in a large wok or pan (that has a lid) over low heat. Add shallots and cook for 3-4min, until softened. Add the curry paste (see GH Tip), fry for 30sec until aromatic, then stir in the stock and coconut cream. Add the vegetables, turn up the heat and bring to a gentle simmer. Cover and remove from heat.
Step 4For the prawn dumplings, heat the oil in a frying pan over low-medium heat. Add the dumplings and fry for 3-4min, turning gently, until just pink and opaque. Add the mushrooms and fry for 3min, until tender.
Step 5Stir noodles into the vegetable curry pan, gently separating them. Add the dumplings and mushrooms, return curry pan to medium heat and bubble for 5min until piping hot. Season with lime juice and salt, if needed, and serve in bowls with lime wedges for squeezing over.
GH Tip:
FOR THE CURRY PASTE
Roughly chop 1 trimmed lemongrass stalk, 2 trimmed spring onions, 2 deseeded green birdseye or finger chillies, 1 garlic clove, 3cm piece peeled fresh root ginger and 30g fresh coriander (including stalks). Put into the small bowl of a food processor with 4 shredded fresh kaffir lime leaves (2 double leaves), the finely grated zest of 1 lime, ½tbsp fish sauce, 1tbsp vegetable oil and a pinch of fine salt and whizz until smooth (scraping down the sides a couple of times). Use immediately or freeze for up to 3 months in an airtight container.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
