Last Updated on April 9, 2024
This is another flexible recipe that relies on a mix of store-cupboard ingredients and a few fresh items to liven things up. Green Thai Curry with Prawns is one of my favourites, but of course, you can make the same curry sauce for chicken, meat or white fish. And, you can add in a whole range of vegetables – from tinned bamboo shoots through to spinach, pak choi, tenderstem or peas. I prefer to keep with a green colour palate, but finely sliced carrots are also excellent in this dish.
The origin of Thai green curry can be traced back to Thailand, where it is known as “Kaeng Khiao Wan”. Part of Thailand’s rich culinary tradition, Thai green curry is believed to have originated during the late 19th to early 20th century. The vibrant green colour comes from green chilli peppers and fresh herbs, while the dish also contains a green curry paste, coconut milk, a protein source, and vegetables. Sometimes fish sauce is added for depth of flavour too. It’s a dish with many influences including Chinese, Indian and Malaysian cuisine.
I wouldn’t pretend that my quick and easy green Thai curry is authentic, though I do use a good curry paste from Green Dragon, coconut cream and fresh green chilli. It can be adapted to make use of whatever is in the fridge and store cupboard and, made with prawns, cooks in about the same time it takes to cook a couple of portions of rice. I would advise starting with a good mise en place, simply because everything cooks so quickly that there’s no time to chop, slice or crush once things get started.
Gather up your ingredients. You’ll need a good handful of peeled or unpeeled blue (uncooked) prawns per person – 6 to 8 depending on size. I used tenderstem broccoli because that’s what I had in the fridge, but you could use any leafy green vegetable or a mixture. Wash, trim and chop into an easy-to-cook form (I chopped the stems of my tenderstem!). Peel and crush a couple of cloves of garlic. Peel and dice a small onion or a couple of shallots. Remove the seeds from a green chilli or two and dice. Chop up/tear whichever you have of fresh coriander, Thai basil or galangal leaves (or a mix)
I like to use coconut cream rather than milk because I find it is less likely to split. But, both will work fine in the recipe. Just omit the stock if you are using coconut milk.
You’ll need a large frying pan, skillet or wok Start by softening the diced onion in a neutral vegetable oil (not olive oil!) till translucent. Then add the curry paste, garlic and chilli and cook for a further minute or so, stirring constantly. Now add in the prawns and the remaining vegetables. Cook the prawns on both sides for 30 seconds then add in the stock (or coconut milk if you are using that) and continue to cook for three to four minutes. Switch off the heat and stir through the coconut cream together with a handful of the fresh herbs.
I serve this with jasmine rice, but you could use noodles if you prefer
Thai Green Prawn Curry
Ingredients
- 250 grams peeled prawns (USA Shrimp)
- 2 teaspoons Thai green curry paste
- 1 large onion
- 200 grams green vegetables of your choice I used tenderstem broccoli
- 1 handful fresh green herbs Choose from coriander (USA cilantro), Thai basil, kaffir lime leaves or a mixture of any of these
- 3 cloves garlic
- 2 green chillis
- 1 small lime
- 1 inch fresh ginger
- 1 tablespoon neutral oil (e.g. groundnut or sunflower)
- 120 ml coconut cream or 250 ml of coconut milk
- 200 ml fish or vegetable stock omit if you are using coconut milk
- salt and pepper to taste
Instructions
- Peel and finely dice the onion
- Warm the oil in a large frying pan, skillet or wok
- Gently soften the onion for 3-5 minutes
- Peel and crush the garlic, peel the ginger and dice finely, deseed the chilli and dice
- Trim and dice the vegetables
- Chop the green herbs finely
- Add the Thai green curry paste to the pan along with the garlic, chilli and ginger
- Stir well for a minute
- Add the prawns, stir well to mix, thencook for 30 seconds on both sides
- Add the green vegetables and stock (or coconut milk) – bring to a simmer and cook for 3-5 minutes until the prawns have turned pink and the vegetables are just cooked to biting point
- Stir through the green herbs and coconut cream
- Season with salt and pepper and add lime juice to taste
- Heat through gently and serve with a garnish of fresh herbs
Seriously so tasty!!! The flavours better than we have eaten at restaraunts!!
Delicious and so full of flavour. I can’t get enough of Thai green curries.
I loved these prawns! The flavor or the curry really took it to a new level. Thank you for this awesome recipe!
Such a fantastic dinner! I absolutely love all those flavors and how easily the curry comes together.
This sounds delicious! I can’t wait to try it. We love curry and prawns and the two combined sound like a dream!