This Thai Green Prawn Curry is fast, fragrant and full of bold Thai flavour – exactly what you want in a weeknight dinner. Made with tender prawns, creamy coconut milk and a punchy green curry paste, it comes together in just 20 minutes. One pan, no complicated steps, and better than takeaway… what more could you want?
I have to confess, my love affair with Thai curry paste started long before I became a food blogger. Over 20 years ago, I tried Maesri for the first time and never looked back. It’s cheap, incredibly authentic and hands-down the best tasting curry paste on the shelf. I’ve tested plenty of brands over the years, but Maesri has been my ride-or-die from day one. If you’ve ever wondered how to get that real Thai restaurant flavour at home… this is the secret.
Why You’ll Love This Easy Thai Green Prawn Curry
- Ready in just 20 minutes – perfect for busy nights.
- One-pan recipe means minimal dishes.
- Uses store-bought curry paste (no need to make your own).
- Easy to customise: swap prawns for chicken, pork or beef.
- Great base for any vegetables you’ve got in the crisper.
- Tastes consistently better than most takeaway Thai curries.
- Made with simple supermarket ingredients.
Thai green curry is known for its silky coconut sauce, fresh aromatics and signature green chillies that give it its colour and heat. While traditionally considered the spiciest of the three main Thai curries (green, red, yellow), the heat absolutely depends on the paste you use. Some brands are milder, others fiery hot – which is exactly why tasting and adjusting as you go is so important.
Why I Love Maesri Curry Paste
Maesri has been my go-to curry paste for more than two decades – long before recipe testing and SEO were even on my radar. Its flavour is authentic, balanced and incredibly aromatic, and it delivers that genuine Thai restaurant taste that most supermarket brands miss completely.
It comes in a small can (or a larger tub from Asian grocers), it’s affordable, widely available and freezes beautifully. It’s also naturally gluten-free and vegan, making it the perfect pantry staple. Once you try it, you’ll understand why it’s the only brand I use.
Tips For The Best Thai Green Prawn Curry
- Use a good quality coconut cream for a thick, rich sauce or a coconut milk for a light sauce.
- Add more curry paste for heat – or use slightly less for a mild curry.
- Always fry off the paste first for depth of flavour.
- Prawns cook quickly – don’t overdo them.
- Swap to chicken, pork or beef by cooking the protein first.
- Any stir-fry-friendly vegetables work beautifully.
- Taste and adjust at the end: fish sauce for salt, sugar for balance, lime for freshness.
Serving Suggestions
This curry is beautiful over fluffy jasmine rice – it soaks up that silky sauce perfectly. If you’re after something lighter, quinoa or cauliflower rice work well too. Fresh herbs like coriander or Thai basil add brightness and lift the whole dish, while a squeeze of lime gives it the perfect finishing touch. For spice lovers, sliced fresh chilli or chilli flakes take things up a notch.
Storage
Leftovers keep well in the fridge for up to 2 days, but I don’t recommend freezing this curry as prawns can turn rubbery once thawed. If you have leftover curry paste, that freezes brilliantly – flatten it in a zip-lock bag and freeze for up to 3 months.
Frequently Asked Questions
Which Thai curry is the spiciest?
Green is traditionally the hottest, yellow the mildest – but the brand of curry paste makes a huge difference.
Can you freeze leftover curry paste?
Yes! Maesri freezes perfectly. Flatten it in a bag and freeze for up to 3 months.
Is this curry gluten-free?
The Maesri paste is gluten-free, but make sure your fish sauce is too.
Can you freeze leftovers?
I don’t recommend freezing prawn curry. Store in the fridge instead and enjoy within 2 days.
More Thai Recipes:
- The Ultimate Baked Pumpkin Thai Red Curry
- Thai Chicken Larb Salad (Larb Gai)
- Grilled Thai Chicken Skewers (Gai Yang Recipe)
- Healthy Thai Basil Beef Stir-Fry
Thai Green Prawn Curry (Easy 20-Minute Recipe)
Equipment
- Large frying pan or wok
Ingredients
- 1 tablespoon neutral oil (you can also use coconut oil)
- 2 tablespoons green curry paste (See Note 2)
- 400ml can coconut cream or milk (See Note 3)
- 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 use 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
Maesri is my go-to and the paste I always cook with, but any green curry paste will work. Every brand has its own heat level and flavour profile, so start with the amount listed, then taste and adjust. Add more paste for extra heat and richness, or scale back if you prefer a milder curry.. - Coconut Cream vs Coconut Milk
Coconut cream gives you a thicker, richer sauce, while coconut milk creates a lighter finish. Both work beautifully, but for the best flavour and consistency, use a high-quality brand like Ayam, it’s hands-down the most reliable and best tasting. - Vegetables
This curry is incredibly flexible. Keep it green with zucchini, beans and snow peas, or mix it up with capsicum, broccoli, carrot, eggplant, mushrooms or baby corn. Use whatever’s in your crisper, it’s a great clean-out-the-fridge dinner. - Nutritional Information
Nutritional values are estimates and don’t include any sides such as rice. Actual amounts will vary based on the ingredients you use and portion sizes.
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