easy, quick, thai

thai green curry with prawns


Spicy, aromatic, ingenious – a Thai green curry, whether with prawns, octopus, beef or chicken is, in my opinion somewhere close to culinary heaven. Like most Thai dishes it is a beautiful combination of ingredients which most other regional cuisines wouldn’t even dream of using together. Easy to make, it is a must on your list of party specials.


thai green curry with prawns
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3 tablespoons thai green curry paste
1 tablespoon white sugar
1 bunch coriander leaves and stalks
1 lime juiced
  1. Defrost the prawns under warm running water. Remove the stalks from the coriander and keep. Juice the lime and give the coconut cream a good shake before you open it.
  2. Pour half a can of coconut cream into a blender. Add the curry paste, sugar and coriander stalks and blend to a smooth paste.
  3. Heat a wok or pan, tip in the blended paste and fry for 2 minutes before pouring in the rest of the coconut cream.
  4. Bring to the boil and then reduce the heat as low as possible.
  5. Add the prawns and cook for a couple of minutes until the prawns are heated through (taste to see if they are done.)
  6. Add the spinach, lime juice and fish sauce, cook for 1 minute and then transfer into bowls.
  7. Serve with rice and (see tip) garnish with the coriander leaves
recipe notes:

Fresh Coriander: Most people either love or hate fresh coriander so its always a good idea to ask them before you garnish your dish. I usually place a small bowel of on the table and ask my guests to help themselves.

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