Get ready to wow your friends and family with a classic curry dish! Bursting with rich flavors and a smooth, creamy texture, our recipe for Thai Green Prawn Curry is a traditional Asian dish filled with flavors such as lime, ginger, coconut, garlic, and chili. It is deliciously seasoned with aromatic spices such as green curry paste, cumin, and turmeric.
What is Thai Green Curry?
Thai Green Curry is a curry dish that originated in South-East Asia and evolved under the reign of Thai King Rama VI in the 1900s! It gets its name from the color of the dish itself, a rich green that comes from the use of green chilis and green curry paste.
Flavorful and Healthy!
Can you include prawns into a Thai Green Curry? Why of course, it is actually a crucial element to the Thai Green Curry to include prawns, which add a lovely crunchiness to the curry. They also add a meaty, slightly sweet taste to the curry, and are extra great, as they are healthy too! Prawns are generally low in fat, low in calories, and very high in protein! The curry is abundant in flavors, and uses coconut milk to give it its creamy consistency. The main flavors in this dish are savory from the soya sauce, fish sauce, and spices, but there is a slightly nuanced sweetness in the background that comes from the prawns, lime juice, coconut milk, and petit peas. The curry gets its unique aromas from the kaffir leaves and the lemongrass, which completely elevate the tasting experience, and add just the right amount of freshness to balance out the savory flavors of the curry.
Enjoy your Thai Green Curry dish with some fluffy and fragrant coconut rice, and take your tastebuds on the ultimate Asian taste adventure!
Green Prawn Curry
- 500 g medium to small prawns of your choice
- 1 ½ cups cups coconut milk
- 1 cup water
- 1-3 tbsp Green Curry Paste
- 1 tsp cumin powder
- ½ tsp turmeric
- 2 cloves garlic
- 2 shallots finely diced
- 1 tsp salt
- 1 tsp 1 teaspoon white pepper
- 6 curry or kaffir lime leaves dried or fresh
- 100 g green beans sliced in two
- 2 tbsp fish sauce
- 2 tbsp soya sauce
- 2 tbsp lime juice
- 2 tbsp grated lime rind
- 2-3 red or green chillies fresh or dried
- 2 stalks Lemongrass trim the base, remove the rough outer layers, and finely slice the white interior
- 2 tbsp petit peas frozen
- 1 red and yellow pepper deseeded and chopped
- 2 tsp soft brown sugar
- 1 cup fresh coriander leaves de-stemmed
- Bamboo shoots optional
- Peel the prawns, if you wish to, leave the tails intact. Cut down the back and devein. Set aside.
- Using a wok or heavy-based pan, bring the coconut milk and water to medium heat and add the shallots, garlic, lemongrass, curry paste, kaffir lime leaves, red pepper, peas, chillies and beans, mix well.
- Bring the coconut and ingredients to a boil until slightly thickened.
- When beans are almost cooked but still firm, add the prawns and simmer for about 5 minutes or until prawns are pink in colour.
- Add the fish sauce, soy sauce, lime juice, lime rind, and sugar. Taste the curry, season with salt and pepper.
- Garnish with coriander leaves.