Thai Green Prawn Curry (Easy 20-Minute Recipe)
This Thai Green Prawn Curry is fast, fragrant and bursting with bold Thai flavour. Made with tender prawns, creamy coconut milk and Maesri green curry paste, it’s a one-pan dinner that tastes just like your favourite Thai restaurant — only quicker and cheaper. Perfect for busy nights, customisable with any veggies and ready in just 20 minutes.
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.