Takeaway curries are packed with flavour. Why not make your own? This green prawn curry is easy and delicious!
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
To make the green curry paste, place the chopped coriander, spring onion, chilli, lime zest and juice, lime leaf, ginger, lemongrass, cumin, ground coriander, fish sauce and turmeric in a food processor and process until the mixture is smooth and well combined.
Place the coconut cream in a large saucepan over medium heat. Bring to the boil. Add the curry paste and chilli and cook for 2 mins or until chilli softens. Add the coconut milk and stock and bring to the boil. Add the sugar and fish sauce and stir to combine. Add the onion and green beans and return to a simmer. Add snow peas and prawns. Cook for 2-3 mins or until prawns change colour and curl. Remove from heat. Add the Thai basil and stir to combine.
Divide curry among serving bowls. Sprinkle with green chilli and basil leaves. Serve with rice and lime wedges.
For a milder curry, simply remove the seeds from the chillies.
COOK. STORE. SAVE.
Use it up: Don’t waste any leftover curry paste. It can be frozen in ice cube trays to be used another time.
The uplifting fragrance and sweetness of Thai green curry nestles into its sumptuous creaminess, creating a flavourful delight. And let’s not forget the spiciness because it can be hot, mild or in between, depending on personal taste. It’s no wonder Thai green prawn curry is so popular and this Thai-style prawn curry with coconut milk will top the favourites list.
A Thai green curry is exactly that – it’s lusciously green in colour. But there are some essential ingredients that make this signature dish so special. Pre-prepared green curry paste is readily available, but in this creamy prawn curry recipe you’re making one that’s quick, easy and full of Thai flavour. The essentials for a Thai green curry are fresh coriander, green chillis, lemongrass, lime leaves, Thai basil and Thai fish sauce. Coconut cream is also fundamental and your choice of seafood, meat, poultry, tofu and vegetables.
This creamy prawn curry recipe uses raw prawns. This is because prawns can be easily overcooked and toughen. If pre-cooked prawns are used, the cooking time would need to be reduced, although there is still a high risk that they will be overcooked. When cooking fresh prawns, it’s important to follow the recipe’s suggested cooking times. An easy way to tell if prawns are cooked is by their colour. If they change to a pinkish colour and curl, it means they are cooked. To check further, cut a prawn open and if it is still transparent inside, it means more cooking is required.
Thai curries, like most curries from other cuisines, are traditionally served with steamed rice, as is this one. But you can also make some interesting and tasty additions to the meal. An Asian cucumber salad is incredibly quick and easy to prepare and can lend some refreshing coolness to the palate. And while naan bread is traditionally Indian, it’s also perfect for mopping up the delicious prawns in green curry sauce. The easiest naan bread to make uses just two ingredients, yet is light and fluffy and ideal to serve with coconut curry prawns.
If a good prawn coconut curry awakens your taste buds in the most pleasing way, you might like to give this red curry noodles with chargrilled prawns recipe a try. It uses a pre-prepared curry paste, so it’s ready in minutes, making it a top weeknight meal choice. And you can turn up the heat with this gorgeous curried garlic prawn recipe by topping it with sliced red chillies – it’s quick and easy, too.