Despite the use of Thai Green Curry Paste, this is something I made in Vietnam and it is completely off the charts delicious. Give it a whirl and see!
Oddly, this is a recipe from a cooking class I did whilst in Vietnam recently and I have tweaked it, based on what I had in the fridge already...funnily enough, it tasted absolutely spot on! So...although we are using Thai Green Curry Paste, it is totally legit with the Vietnamese flavours as well. Given the neighborhood, I guess I shouldn't be surprised. You will love it too I think. It is very Aussie to mingle our flavours this way and you could certainly do this on the BBQ (yes in the foil pack) for an even smokier more authentic flavour.
We used banana leaves to wrap our parcels, so...if you have them handy? Please don't forget to tag me in any pics you take of this, especially if you banana leaf it!
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 250 Grams prawns or shrimp, shelled and de-veined
- 60 Grams Thai Green Curry Paste or any curry paste of your choice Recipe
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Handful fresh coriander or cilantro leaves, chopped
- 2 Pinches pink salt flakes BUY
- 2 Pinches black pepper freshly cracked
- 1 Teaspoon raw caster sugar BUY
- 2 limes
Do
- 1
Preheat oven grill to 220°C. Line a baking tray with baking paper and set aside.
- 2
Place a sheet of foil on the bench, place a smaller sheet of baking paper on top. This will form your parcel.
- 3
Place the Thai green curry paste and EVOO into the Thermomix bowl and blend 10 sec/speed 6. Scrape down sides of bowl. Add coriander leaves.
- 4
Add the shrimp and stir to combine 4 sec/Reverse/speed soft.
- 5
Pour shrimp mixture onto the baking paper and wrap it up into a parcel, ensuring the foil is on the outside.
- 6
Place onto lined baking tray and into the oven for 20 minutes, or until shrimp is cooked. Turn the parcel over after 10 minutes
- 7
To make the dipping sauce, combine salt, pepper, sugar and juice of 1 lime in a small bowl and stir well.
- 8
Serve with steamed rice, lime wedges, and the sauce on the side.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
