Thai green prawn curry

  • Portion size: Serves 4
  • Hands-on time 30 min
  • Difficulty: easy

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

  1. 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.
  2. 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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  • Nutrition

    • 275kcals Calories
    • 16.6g (6.9g saturated) Fat
    • 18.6g Protein
    • 
10.2g (6.9g sugars) Carbs
    • 5.2g Fibre
    • 1.4g Salt

    Quick wins & tips

    Next time, swap Thai curry paste for an Indian masala paste and use roast beef or chicken.

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    Rate and review

    Rate

    Reviews

    bourlotos@optusnet.com.au

    Choosing an authentic Thai Curry paste really makes the difference with this dish.

    kateeden

    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 !

    Jojo_the_Grub

    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.

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