Description
A fragrant and spicy Thai green curry with prawns cooked in a rich coconut milk sauce, making for an authentic, quick, and flavorful dish perfect with jasmine rice or noodles.
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)
Instructions
- 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.
Notes
- Optional: Use bird’s eye chilies for a spicier curry.
- Adjust the consistency by adding more water if the curry is too thick.
- For a richer flavor, use palm sugar instead of brown sugar.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 233 kcal
- Sugar: 7g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg
