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- 200 grams of fresh prawns.
- 300 grams of Bamboo Shoots, cut into long and thin pieces.
- 100 grams of canned champignon mushrooms.
- 50 grams of fresh champignon mushrooms (whole mushrooms or cut into halves)
- 1 ½ tablespoons of Pantainorasingh Green Curry Paste.
- 1 cup of Pantainorasingh Coconut Milk. (½ cup of coconut milk powder mixing with ½ cup of water).
- 2 tablespoons of vegetable oil.
- 1 teaspoon of Pantainorasingh Fish Sauce.
- 1 ½ teaspoons of palm sugar.
- 2 teaspoons of sweet basil leaves, cut into small quadrilaterals.
- 1 red pepper, sliced diagonally- bunch of sweet basil leaves.
1. In frying pan, heat the vegetable oil. Add Green Curry Paste and fry until fragrant.
2. Gradually pour Coconut Milk and fry until fragrant.
3. Add fresh prawns into the curry paste and fry until half done. Add fresh and canned champignon mushrooms and Bamboo Shoots.
4. Season with Fish Sauce and palm sugar, add red pepper and sweet basil leaves. Stir well.
5. Serve in a plate garnished with sweet basil leaves and red pepper
Elevate your curry dishes with our Green Curry Paste - crafted with a blend of zesty lemongrass, fresh green chili and aromatic spices.
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