Thai Green Curry Prawns

Thai Green Curry Prawns

13
Lee Jackson 1

"I lived above a Thai restaurant for a year in Sydney and they made the best green curry I've ever tasted. I was a regular customer and they even loaned me plates and bowls. I managed to persuade the chef to let me know how he made the curry. I've adapted it slightly to bring down the heat but it's still got a nice kick to it. Apparently the paste will keep in the fridge for up to 4 months! Serve immediately over fluffy jasmine rice."

Ingredients

40 m servings 532 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 532 kcal
  • 27%
  • Fat:
  • 43.4 g
  • 67%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Place cumin, coriander, ginger, garlic, green chile peppers, lemon grass, cilantro, lime juice, lime zest, and 2 tablespoons of corn oil in a food processor. Blend to a smooth, thick paste. Set aside.
  2. Heat 1/4 cup of corn oil in a large skillet over medium-high heat. Cook and stir green beans and baby corn for about 30 seconds. Stir in the paste, soy sauce, and coconut milk and bring to a boil. Reduce heat to medium and simmer for 5 to 7 minutes, then add the shrimp. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes. If the sauce becomes too thick, stir in some water.

Reviews

13
  1. 15 Ratings

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Most helpful

We've made this many times now and it's always a mind-blower! Always best when the green beans are nice and fresh and tender. Made it once with sub-par coconut milk...that was a mistake. Omit...

Most helpful critical

The sauce seemed really unbalanced. First, it was too sour; I added a teaspoon of brown sugar. Then, I added salt—but there was still something missing. We were halfway through dinner before I j...

We've made this many times now and it's always a mind-blower! Always best when the green beans are nice and fresh and tender. Made it once with sub-par coconut milk...that was a mistake. Omit...

Delicious! Delicious! Delicious! Followed the recipe accurately except for the quantities, can't weigh out grams of this and grams of that... next time it'll come out a bit different - that's th...

The texture of this curry is really thin, so only use a necessary amount of coconut milk, DO NOT use the whole can. I also thought that the taste was a bit too sour. Otherwise, this would make a...

I had to omit the lemon grass as it was way too woody to put through the food processor. The only other changes I made were to add more soy sauce (low-sodium) and a splash of fish sauce. I'm not...

I've made this several times and love it. I usually use pan fried tofu instead of prawns and change up the veggies. I also cut down the lime juice a bit, maybe use only one lime instead of two. ...

Delicious and very fragrant! I used 1 lime instead of 2 because it seemed like a lot, yet it still turned out a little on the sour side so I added some sugar and chopped cashews to soften it. As...

4 stars with my addition of 2 tsp fish sauce and about 1/2 of the coconut milk. I felt it was a good base recipe, but wasn't at it's best without the fish sauce.

Very tasty curry, but the texture was too soupy. I used only 3/4 can coconut milk and I couldn`t thick it. I used more soy sauce too. I think, you can use chicken (or maybe beef) in this recipe ...

The sauce seemed really unbalanced. First, it was too sour; I added a teaspoon of brown sugar. Then, I added salt—but there was still something missing. We were halfway through dinner before I j...