Easy Thai Green Prawn Curry
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!
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.