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Thai Green Curry Prawns

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
Lee Jackson

Lee Jackson

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.

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Nutrition

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  • 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

Directions

  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.
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Reviews

willinajar
11

willinajar

7/26/2010

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. Omitted the lemon grass, otherwise followed the recipe. The sauce is soupy buy we just add an arrowroot slurry at the end and it thickens it right up. Will make this again and again and again...

Dirk
10

Dirk

6/25/2010

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 the joy of cooking. I used frozen beans and corn and served on basmati rice. Saved and on my list to make again very soon. Thank you.

ChocChic
9

ChocChic

7/5/2010

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 good green curry.

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