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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!
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:
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 cu