Thai green prawn curry

  • Serves 4
  • Hands on time 15 mins, plus 10 mins cooking time
  • Easy
The perfect combination of fragrant spices and 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.

Nutritional info per serving

  • Calories208kcals
  • Fat9.1g (1.6g saturated)
  • Protein24.9g
  • Carbohydrates8.3g (7.3g sugars)
  • Salt1.5g

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

For the green curry paste

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


  1. Make the curry paste by placing all the ingredients in a blender or food processor and blitzing to a paste.
  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. 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. Add the spinach, fish sauce, lime juice and coriander and serve with steamed jasmine rice.
  • 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.
  • A simple, refreshingly dry white wine like Muscadet is lovely, or make it a cool, creamy wheat beer.

From October 2009

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