Name: Prawn Thai Green Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 340 g King Prawns; 400 ml Coconut Milk; 4 tbsp Thai Green Curry Paste; 1 tbsp Garlic Paste; 1 tbsp Ginger Paste; 2 Green or Red Bell Peppers ((Sliced Into Strips)); 125 g Mangetout ((Or Sugar Snap Peas)); 120 g Bamboo Shoots ((1 tin)); 1 tbsp Fish Sauce; 1 tbsp Caster Sugar; 1 Lime ((Juice & Zest)); Thai Basil Leaves; Coriander

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Thai Green Curry With King Prawns

Dinner in 20 minutes? Sounds good to me! This Thai green curry, filled with luscious king prawns, is my ultimate quick meal. And the taste… it’s INSANE. Let’s get cooking!

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If you’re looking for a meal that pulls out all the stops, pleases pretty much everyone and takes almost no time to make, then look no further – this Thai green curry is perfect for you!

It’s a dish that’s constantly on my rotation of dinner recipes, and trust me, it never fails to disappoint. It’s aromatic, creamy, tasty and fiery all at the same time.

I like to make this dish with juicy king prawns, fresh veggies and creamy coconut milk. Honestly, the taste is just so good, and don’t worry, you don’t have to make the paste from scratch. I use Mae Ploy Green Curry Paste and it’s both authentic and utterly perfect!

Recipe Ingredients

Here are the few ingredients I used to make this recipe:

King Prawns: I used raw large king prawns that’s been peeled and cleaned.
Coconut Milk: I always use full fat coconut milk.
Green Curry Paste: There are so many pastes available, but my favourite is Mae Ploy Green Curry Paste, I find it creates the most authentic Thai flavour. The paste is quite hot, so I recommend adding half the amount if you prefer a milder heat intensity.
Ginger Paste & Garlic Paste: Though I used separate ginger and garlic pastes, there are combined garlic ginger pastes available to use. You can also crush fresh cloves and root ginger yourself.
Vegetables: I added a green bell pepper, red bell pepper, lime (juice and zest), mangetout and tinned bamboo shoots. I think the bamboo shoot adds a nice contrasting sweetness.
Fish Sauce: A classic ingredient used in Thai cuisine, this adds a salty and slight fishy taste.
Sugar & Garnishes: For extra flavour and to garnish this curry, I added Thai basil leaves and diced coriander. Also, a little bit of sugar is added for sweetness.

How To Make Prawn Thai Green Curry

Here’s a summary of how I make my homemade Thai green prawn curry. You can get the full recipe instructions on the recipe card below:

thai green curry paste, garlic and ginger in pan — Garlic, ginger and Thai green curry paste in pan.

coconut milk added to paste — Garlic, ginger and Thai green curry paste in pan.

I start by adding garlic paste and ginger paste to my pan heated over a medium heat. I stir the mixture for a few seconds, then I add the Thai green curry paste and stir again for a further minute.

To the pan, I add coconut milk, fish sauce and sugar and then I mix everything together. Lime zest, vegetables and lime juice are added to the pan, and I leave the mixture to simmer for 5 minutes or until they start to soften.

Next, I add king prawns and leave the mixture to simmer for a further 3 to 5 minutes or until the prawns turn pink. Last but not least, to garnish I sprinkle over Thai basil leaves and diced coriander.

How To Serve Thai Green Prawn Curry

I like to serve this dish with basmati rice or jasmine rice (like in my pictures), this is always my go-to side dish. Occasionally instead of rice, I like to serve this curry with rice noodles for a change.

You can serve this dish with homemade flatbreads to scoop up the sauce (yum). Or you can pour this curry over a bowl of roasted veggies like courgettes and oven-baked aubergines.

For a fresher pairing, I think a side salad would be great especially a crunchy cucumber salad. This way, you’ll be eating the curry like soup.

My Top Tips

Once you’ve added the veggies to the curry, you want the temperature to be low enough that the mixture is simmering, not boiling! If the temperature happens to be high and the sauce has dried out a bit, you can add some water to the pan to make the curry runnier.

Feel free to add whatever veggies you like. Occasionally, I also like to add bok choy and diced courgettes (or whatever leftovers I have in the fridge).

Before serving, I always like to give the mixture a try and add anything I want more of, like extra fish sauce or more sugar.

How To Store

Storing this curry is quite simple, I like to leave it to cool down before pouring the curry into an airtight container. Then I keep it in the fridge for up to 2 to 3 days.

When I’m ready to eat the leftovers, I warm it in the microwave until it’s piping hot throughout. You can also warm the curry over the stove, but you might want to add some extra water to it, so that it doesn’t over thicken.

When I’m reheating leftovers with rice, I like to add a chunk of lime on top of the rice, reheat it in the microwave and the rice takes on a delicious lime flavour. You have to try this!

More Thai & Curry Recipes

I’ve dropped down a couple curry recipes I think you’ll like below: