Dive into the exquisite flavours of this Easy Thai Green Prawn Curry, a dish that’s not only rich and aromatic but also incredibly simple to prepare—faster than ordering take-away! This one-pot Thai classic combines creamy coconut goodness with delightful prawns and veggies, offering a perfect blend of spice. Serve over a bed of steamed jasmine rice for a quick and delightful weeknight meal that will surely be a family favourite!
Why you’ll love this Thai green prawn curry
- EASY TO MAKE
An authentic Thai curry which is easy to make, even for beginners. - QUICK TO MAKE
You can have this meal on the table in under 20 minutes! - ONE POT
The curry is all made in the ONE pan, so less washing up! YAY….. - TASTE AMAZING
It’s seriously delicious and taste just as good (if not better) then you would get at your local Thai restaurant. - USES A STORE-BOUGHT CURRY PASTE (NO NEED TO MAKE YOUR OWN)
I use Maesri curry paste which is readily available from supermarkets, gourmet food stores or Asian grocers. It’s seriously the best and most authentic curry paste out there but you can use whichever brand you prefer. - ADJUSTABLE TO SUIT
This is only ‘mildly’ spiced, so if you love your curries spicy, simply add MORE curry paste. If you like it super mild, just add 1 heaped tablespoon.
You can also use what vegetables you have on hand at home. No need to keep to the ones I have used. - MAKE IT WITH MEAT!!
Make it with chicken, beef or pork if you prefer!! Add any meat ‘BEFORE’ adding the vegetables though to give it a head start in the cooking process – about 10 minutes then carry on with remaining directions.
About Thai green curry
Thai coconut curries hold a special place in both Thai cuisine and international palates, and rightfully so. They embody a perfect blend of fragrance, creaminess, freshness, vibrancy, and an explosion of flavours.
Typically, Thai curries fall into three categories: green, red, or yellow, determined by the colour of the chilli used in creating the paste. The rule of thumb is green chilies for green curry, red chilies for red curry, and yellow chillies [plus turmeric] for yellow curry.
While green curry is generally considered the spiciest, yellow curry is often seen as the mildest. However, this isn’t always a steadfast rule; the heat level depends on factors such as the paste’s brand (or whether it’s homemade), the individual chillies’ heat, and the quantity used in the recipe.
About maesri curry paste
In my kitchen, Maesri curry paste reigns supreme as the ultimate choice for all Thai-inspired recipes. Its flavour profile is exceptionally rich and aromatic, offering an experience that closely mirrors authentic Thai cuisine.
This paste, crafted in Thailand, is conveniently packaged in a small can (though larger quantities are available at Asian grocers). Widely accessible, you can find it at Woolworths supermarkets or Asian grocers, and it comes with an affordable price tag of $2.10 for a 114g can—truly a win-win!
An added bonus is that any excess curry paste can be frozen for future use. Additionally, Maesri curry paste caters to various dietary preferences, making it suitable for gluten-free, vegetarian, and vegan lifestyles.
How to make
This curry is so quick and easy that you can have it on the table in no time—faster than ordering take-away! And the best part? It tastes even better!
- FRY OFF THE CURRY PASTE
Heat oil or coconut oil in a wok or large frying pan over medium heat and add the curry paste. Cook, stirring for about 1 minute or until lovely and fragrant. It will spit some so just be careful. It’s important to cook off the rawness from the paste.
2. ADD COCONUT CREAM (OR MILK) & AROMATICS
Pour in the coconut cream or milk and add the lightly crushed kaffir lime leaves and red chilli. Bring to a gentle simmer and cook for 2 minutes.
3. ADD THE VEGETABLES & SEASONINGS
Add the zucchini & beans, bamboo shoots, fish sauce and brown sugar. Return to a simmer and cook for 5-6 minutes or till vegetables are just starting to soften.
4. ADD PRAWNS & SNOW PEAS
Add the prawns and snow peas to the pan and stir to combine. Bring to a gentle boil and cook for a further 2-3 minutes or until prawns are cooked through.
5. SERVE
Serve curry over a bed of steamed jasmine rice. Garnish with coriander sprigs, sliced red or green chilli and a lime cheek (I forgot this – sorry) 🙁
Serving suggestions
- Thai jasmine rice
- Quinoa
- Vegetable rice: cauliflower or broccoli
- Noodles
- Fresh herbs: coriander or Thai basil
- Lime wedges
- Dried chilli flakes or sliced fresh chilli
FAQ’s
Yellow curry is generally the mildest of Thai curries, red is a medium-hot heat and green is thought to be the hottest but it really depends on the brand of paste you use, if its homemade and the type of chillies you used and the amount of curry paste added.
Yes! Leftover curry paste freezes very well. Scoop any leftover curry paste into a small zip-lock bag. Remove excess air and press down to flatten it out in the bag. Label, date and freeze for up to 3 months.
The Maesri paste is gluten-free but you would need to use a gluten-free fish sauce.
I don’t recommend it for this curry. You can however store any leftovers in the fridge and use within 2 days.
Easy Thai Green Prawn Curry
Equipment
- Large frying pan or wok
Ingredients
- 1 tablespoon neutral oil (or coconut oil)
- 2 tablespoons green curry paste (See Notes)
- 400ml can coconut cream or milk
- 2 kaffir lime leaves, lightly crushed in your hands
- 1 long red chilli, cut into 1cm pieces (deseeded if desired)
- 2 small zucchinis, halved and sliced into 1cm thick slices
- 100g green beans, cut into 4cm lengths
- ⅓ cup bamboo shoots, drained
- 1 ½ tablespoons fish sauce
- 1 tablespoon brown sugar
- 100g snow peas, trimmed
- 500g raw green prawns (defrosted if frozen)
TO SERVE
- Steamed jasmine rice
- Fresh coriander sprigs (or Thai Basil)
- Lime cheeks
Instructions
- Heat oil in a wok or large frying pan over medium heat and add the curry paste. Cook, stirring for about 1-2 minutes or until lovely and fragrant. It will spit some so just be careful. It’s important to cook off the rawness from the paste.
- Pour in the coconut cream or milk and add the lightly crushed kaffir lime leaves and red chilli. Bring to a gentle simmer and cook for 2 minutes.
- Add the zucchini & beans, bamboo shoots, fish sauce and brown sugar. Return to a simmer and cook for 6-7 minutes or till vegetables are just starting to soften.
- Add the prawns and snow peas to the pan and stir to combine. Bring to a gentle boil and cook for a further 2-3 minutes or until prawns are cooked through. Taste and adjust seasoning with more fish sugar for saltiness and brown sugar for sweetness, if required.
- Serve curry over a bed of steamed jasmine rice. Garnish with coriander or Thai basil sprigs and a lime cheek. Enjoy 🙂
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - CURRY PASTE
I opted for Maesri curry paste (details mentioned in the post above), but feel free to use any curry paste of your choice. Different brands vary in spice levels, with some being milder and others spicier. Trust your taste buds to determine the right amount of curry paste based on your preferred brand and spice tolerance. - COCONUT CREAM OR MILK
I lean towards using coconut cream (first press) for a thicker sauce consistency, but coconut milk works equally well. The choice is yours, depending on your preference for the desired thickness of the sauce. - VEGETABLES
Feel free to customise the vegetable selection for this curry based on what you have at home. While keeping it all green is a great choice, you can also incorporate red capsicum, broccoli, carrot, eggplant, baby corn spears, or any other vegetables you prefer. It’s a flexible recipe that allows you to adapt based on your preferences and what’s available in your kitchen. - NUTRITIONAL INFORMATION
The provided measurements are approximate and serve as a guide. Additionally, the quantities mentioned do not account for any sides, such as rice, that you might serve with the curry. Adjust the amounts according to your preferences and consider any additional elements you plan to include in your meal.
You may also enjoy
- Thai Red Pumpkin Curry – an amazing pumpkin curry using whole baked pumpkin wedges. A definite must try!
- Thai Chicken Larb – a tasty, zesty and light salad that gets your tastebuds dancing…
- Grilled Thai Chicken Skewers (Gai Yang) – delicious and mouth watering grilled chicken sticks
- Thai Prawn & Pork Spring Rolls – a delicious starter to the curry
- Thai Basil Chicken Wings (Pad Krapow Gai) – this classic dish utilises the humble chicken wing in place of thighs, breast or chicken mince.
- Thai Pork Cakes with Cucumber Dipping Sauce – the perfect entree to serve with a Thai curry
- Healthy Beef & Thai Basil Stir-Fry
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