Thai green prawn curry recipe

By Lizzie Kamenetzky

  1. Serves 4
  2. Takes 15 minutes to make, 10 minutes to cook
  3. Rating

The perfect combination of fragrant spices combined with sweet coconut. In this Thai green curry recipe you can make your own curry paste, which will keep for a few weeks in the fridge.

tried and tested
Thai green prawn curry

Ingredients

  1. 1 tbsp groundnut oil
  2. 1 aubergine, cut into chunks
  3. 150g green curry paste (see below)
  4. 400ml can coconut milk
  5. 500g raw king prawns, peeled
  6. Grated zest and juice of 1 lime
  7. 100g baby spinach
  8. 1 tsp thai fish sauce
  9. Small bunch fresh coriander,
  10. Chopped, plus extra to garnish

For the green curry paste

  1. 5 green chillies, deseeded and roughly chopped
  2. 1 large shallot, roughly chopped
  3. 5cm piece fresh ginger, grated
  4. 2 garlic cloves, crushed
  5. Small bunch fresh coriander, with stalks and roots if possible
  6. 2 lemongrass stalks, outer layers removed, finely chopped
  7. Grated zest and juice of 1 lime
  8. 6 kaffir lime leaves, torn (optional)
  9. 2.5cm piece galangal, chopped (from Asian grocers; optional)
  10. 1 tbsp coriander seeds, crushed
  11. 1 tsp ground cumin
  12. 2 tsp thai fish sauce
  13. 3 tbsp olive oil

Method

  1. 1. Make the curry paste by placing all the ingredients in a blender or food processor and blitzing to a paste.
  2. 2. Heat the groundnut oil in a wok or large frying pan over a medium heat, add the chopped aubergines and fry until golden all over. Add 150g of the green curry paste and fry for 1 minute until fragrant.
  3. 3. Add the coconut milk, bring to the boil, then lower to a simmer. Add the prawns and lime zest and cook for 3-4 minutes until the prawns are pink.
  4. 4. Add the spinach, fish sauce, lime juice and coriander and serve with steamed jasmine rice.

Nutritional info

Per serving: 208kcals, 9.1g fat (1.6g saturated), 24.9g protein, 8.3g carbs, 7.3g sugar, 1.5g salt

Chef's tip

This is enough curry paste to make a curry for 8 people. Any leftover paste will keep in a sealed jar in the fridge for a couple of weeks, but Thai Taste Green Curry Paste, from major supermarkets, also makes a good substitute.

Wine Recommendation

A simple, refreshingly dry white wine like Muscadet is lovely, or make it a cool, creamy wheat beer.

Comments

Please register or sign-in to leave a comment. We’d love to hear what you think.

autumnlight

October 16

I love this recipe. The paste keeps really well in the freezer, so you can pull it out on a weeknight and have a quick, great meal.

paul27uk

January 26

I bought a can of Coconut milk yesterday and the Saturated Fats in the can were far higher then this recipe would suggest.

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