Thai green prawn curry
- Published: 23 Jan 18
- Updated: 18 Mar 24
Chill after a long week with a bowl of something spicy and make our 30-minute Thai green prawn curry.
Looking for something even quicker? This red prawn curry, served with coconut rice, is ready in 20 minutes.
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Ingredients
- Oil for frying
- 2 onions, finely sliced
- 3 tbsp Thai green curry paste
- 1 red chilli, sliced
- 20g fresh ginger, grated
- 1 head broccoli, cut into florets
- 400ml tin light coconut milk
- 2 pak choi, sliced
- 300g sustainable peeled raw king prawns (defrosted if frozen)
- 1½ tbsp fish sauce
- Grated zest and juice 1 lime, plus wedges or halves to serve
- Bunch fresh coriander, chopped
- Steamed rice to serve
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Method
- Heat a glug of oil in a large deep frying pan or wok over a medium heat and fry the onions for 5 minutes until starting to soften. Stir in the curry paste, chilli and ginger, then stir-fry for 2-3 minutes. Add the broccoli for another 3-4 minutes.
- Pour in the coconut milk and bring to a gentle simmer. Add the pak choi, prawns, fish sauce, lime zest and juice, then gently cook for 5 minutes. Stir in most of the coriander, then serve with steamed rice, the rest of the coriander and lime wedges.
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- Recipe from December 2017 Issue
Nutrition
Nutrition: per serving
- Calories
- 275kcals
- Fat
- 16.6g (6.9g saturated)
- Protein
- 18.6g
- Carbohydrates
- 10.2g (6.9g sugars)
- Fibre
- 5.2g
- Salt
- 1.4g
delicious. tips
Next time, swap Thai curry paste for an Indian masala paste and use roast beef or chicken.
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Choosing an authentic Thai Curry paste really makes the difference with this dish.
This is agood one- I use a strong authentic paste form local Asian shop so I went steady on the paste quantity
I also threw some peas in instead of broccoli . I think the pak Choi made it very delicate and fragrant – will do this one again- sometimes simple is best !
This recipe is a doddle and is really really tasty. I swapped out oil for frylight to make it a little lighter, and in future I would reduce the fish sauce to 1tbsp, as I found while it didn’t overpower the dish, it definitely stood out. The dish is reasonably hot too – so maybe consider how much chilli you want to use too 🌶 🥵 Will definitely make this regularly and try to with chicken and different fish.