MethodHeat the vegetable oil in a large pan or wok over medium-high heat.
Add the chopped onion and cook for about 5 minutes until it begins to soften.
Add the Thai green curry paste to the pan and fry for a couple of minutes, stirring constantly to release the flavours.
Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
Pour in the coconut milk and add the lemon slices. Stir well to combine and bring the mixture to a gentle simmer.
Add the peas and baby corn to the pan. Allow the vegetables to simmer in the curry sauce for about 5-7 minutes, or until they are tender but still crisp.
Stir in the prawns and cook for 3-4 minutes until they turn pink and opaque.
Season the curry with fish sauce, sugar, and lemon juice. Adjust the seasonings to taste, adding more fish sauce for saltiness or sugar for sweetness if needed.
Serve the Lemon and Ginger Thai Green Curry with Prawns hot, over cooked jasmine rice or rice noodles.
Garnish with fresh coriander leaves before serving.
2 tablespoons vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
2-3 tablespoons Thai green curry paste (adjust to taste)
400ml can of coconut milk
1 Opies Stem ginger ball, grated
½ jar Opies Lemon Slices, drained
100g sugar snap peas
100g baby corn, halved
300g prawns, deshelled
1 tablespoon fish sauce (adjust to taste)
1 tablespoon sugar
Juice of 1 lemon
Fresh cilantro (coriander) leaves for garnish
Cooked jasmine rice or rice noodles for serving