Thai green prawn curry

Name: Thai green prawn curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: Thai recipes
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

Easy
December 2017

Easy
December 2017

Serves 4
Hands-on time 30 min

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.

Dairy-free recipes
Gluten-free recipes

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

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

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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

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

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.

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.