You need to try this easy prawn Thai green curry with juicy prawns and tender green veggies in a vibrant, spicy and creamy coconut milk curry sauce. This delicious recipe takes you about 30 minutes in total to make this prawn curry, it will be a new weeknight favourite.
Thai-style Green Prawn Curry Recipe
Whip up this Thai-style prawn dish in just 15 minutes to cook with coconut milk and sugar snap peas
Ingredients
- 500g medium to small prawns peeled and deveined (tails optional)
- 1½ cup coconut milk
- 1 cup water
- 1-3 tbsp green curry paste adjust for spice preference
- 1 tsp cumin powder
- ½ tsp turmeric powder
- 2 cloves garlic minced
- 2 shallots finely diced
- 1 tsp salt
- 1 tsp white pepper
- 6 curry or kaffir lime leaves dried or fresh
- 100g green beans, halved
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 2 tbsp grated lime rind
- 2-3 fresh or dried red or green chillies sliced
- 2 stalks lemongrass trim base, use white interior finely sliced
- 2 tbsp frozen petit peas
- 1 red and 1 yellow pepper deseeded and finely chopped
- 2 tsp soft brown sugar
- 1 cup fresh coriander leaves destemmed
- bamboo shoots optional
Method:
- Prepare Prawns: Peel and devein the prawns, leaving tails if desired.
- Start Curry Base: In a wok or large pan, heat coconut milk and water over medium heat.
- Add Aromatics & Veggies: Stir in shallots, lemongrass, curry paste, kaffir lime leaves, garlic, red/yellow peppers, peas, chillies and green beans. The vegetables should not be overcooked, they need to be crispy.
- Simmer & Cook Prawns: Bring mixture to a boil, then add prawns. Simmer for about 5 minutes until prawns are pink.
- Season: Add fish sauce, soy sauce, lime juice, lime rind and brown sugar. Taste and adjust seasoning if needed.
- Garnish: Stir in fesh coriander leaves just before serving. Optional, add baboo shoots for extra texture.
Enjoy this aromatic, vibrant curry with steamed rice or noodles!
