Name: Thai Green Prawn Curry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Thai
Ingredients: 400 grams prawns/shrimp (peeled and deveined, about 0.88lbs); 400 ml full-cream coconut milk (stir well before use); 4 tbsp Thai green curry paste (Mae Ploy curry paste recommended); 100 ml water (add more if needed); 100 grams bamboo shoots (tinned or fresh); Handful of Thai basil (or Italian basil); 4-5 kaffir lime leaves (remove stems) or 1 tsp lime zest; 1-2 fresh chili peppers (or bird’s eye chili); 2 tbsp fish sauce; 1 tbsp brown sugar (palm sugar or white sugar)

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Looking for a quick, flavorful, and authentic Thai dish to spice up your weeknight dinner? This Thai Green Prawn Curry is the perfect choice. Prawns are cooked in a fragrant and spicy coconut milk sauce, featuring vibrant green curry paste, aromatic kaffir lime leaves, and fresh chili peppers. Served with jasmine rice or noodles, this dish brings the bold flavors of Thailand to your table in just 15 minutes.

Why You’ll Love This Recipe

This Thai Green Prawn Curry is a deliciously fragrant and spicy dish that offers the perfect balance of flavors. The creamy coconut milk adds richness, while the green curry paste provides a zesty heat. The prawns cook quickly, making this a speedy dish that’s packed with authentic Thai flavor. With its light yet satisfying profile, it’s an ideal meal for a busy weeknight, yet impressive enough to serve at a dinner party. Plus, the dish is naturally gluten-free and can be adjusted to suit your spice preferences. Thai Green Prawn Curry

Ingredients

400 grams prawns/shrimp (peeled and deveined, about 0.88lbs)
400 ml full-cream coconut milk (stir well before use)
4 tbsp Thai green curry paste (Mae Ploy curry paste recommended)
100 ml water (add more if needed)
100 grams bamboo shoots (tinned or fresh)
Handful of Thai basil (or Italian basil)
4-5 kaffir lime leaves (remove stems) or 1 tsp lime zest
1-2 fresh chili peppers (or bird’s eye chili)
2 tbsp fish sauce
1 tbsp brown sugar (palm sugar or white sugar)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat a pan over medium heat. Add half of the coconut milk and reduce it for 1-2 minutes, or until the oil separates.
Stir in the green curry paste and cook for a few seconds until fragrant.
Add the water and the remaining coconut milk to the pan. Season with fish sauce and brown sugar.
Stir in the bamboo shoots and prawns. Cook for 1-2 minutes, or until the prawns are cooked through.
Finish by adding the kaffir lime leaves and fresh chili peppers. Taste and adjust with more salt or fish sauce, if necessary.
Transfer the curry to a serving plate and serve with Thai jasmine rice or rice noodles.

Servings and Timing

Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

More Vegetables: Add bell peppers, carrots, or zucchini for extra veggies in the curry.
Spicy Level: Adjust the number of chili peppers depending on how spicy you like your curry. You can also use dried chili flakes for a milder heat.
Meat Option: If you prefer chicken, simply swap the prawns for boneless chicken thighs or breasts, sliced into thin pieces.
Vegan Version: Replace the prawns with tofu and ensure the fish sauce is swapped for soy sauce or a vegan alternative.

Storage/Reheating

Storage: Store leftover curry in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat the curry gently in a pan over low heat. You may need to add a little water or coconut milk to loosen the sauce.

FAQs

Can I use light coconut milk for this recipe?

Yes, you can use light coconut milk, but the curry will be less rich and creamy compared to using full-cream coconut milk.

Can I make this curry without bamboo shoots?

Yes, if you don’t have bamboo shoots, you can skip them or substitute with other vegetables like mushrooms or baby corn.

How can I make the curry spicier?

To increase the heat, add more fresh chili peppers or a few drops of chili oil. You can also use extra green curry paste for added spice.

Can I use frozen prawns for this recipe?

Yes, frozen prawns work well in this recipe. Just ensure they are thawed before cooking.

Can I substitute the fish sauce with something else?

If you need a substitute for fish sauce, you can use soy sauce or tamari for a similar salty umami flavor.

How can I make this curry milder?

If you prefer a milder curry, reduce the amount of green curry paste and use just one chili pepper or omit it entirely.

What can I serve this curry with?

This curry is delicious when served with Thai jasmine rice or rice noodles. You could also pair it with steamed vegetables or a side salad.

Can I freeze this curry?

Yes, you can freeze the curry for up to 3 months. Just let it cool completely before transferring to an airtight container for freezing.

How do I know when the prawns are done cooking?

Prawns cook quickly and will turn pink and opaque when they are fully cooked. Be careful not to overcook them, as they can become tough.

Can I use a different type of curry paste?

Yes, you can substitute with other types of curry paste, like red or yellow curry paste, if you prefer a different flavor profile.

Conclusion

Thai Green Prawn Curry is the perfect balance of creamy, spicy, and aromatic, making it a standout dish in any meal rotation. Quick and easy to prepare, it’s an ideal dinner when you want something full of flavor without spending hours in the kitchen. Whether you’re serving it with jasmine rice or noodles, this dish will transport you straight to Thailand with its vibrant flavors. Perfect for busy weeknights or impressing guests, this curry is a must-try!

Emma

Thai Green Prawn Curry