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Asian

Easy Green Thai Prawn Curry

by chef Nicola Zammit

Difficulty: Easy
10 mins  Preparation  15 mins  Cooking
This quick and easy, super-tasty family favourite is better than any takeaway Ready to eat in less than 30 mins, it’s a healthy food that packs a punch. Dive in and build your cooking skills with this classic Thai dish, made simple in our video recipe.
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Dice the shallots and prepare all the vegetables.
Metric US/Imperial
  • Green Curry Paste -  50 g
  • Shallots -  2 unit(s)
  • Red Pepper -  1 unit(s)
  • Mangetout -  50 g
  • Sugar Snap Peas -  50 g
  • Sprouting Broccoli -  50 g
  • Garlic -  2 cloves
  • Red chilli  -  1 unit(s)
  • Ginger -  20 g
  • Stalk Lemongrass -  1 unit(s)
  • Kefir Lime Leaf -  2 unit(s)
  • Fresh coriander -  50 g
  • Peeled Prawns -  300 g
  • Coconut Milk -  400 ml
  • Jasmine Rice -  200 g
  • Water -  300 ml
  • Fish sauce -  50 ml
  • Palm sugar -  20 g
  • Lime(s) -  2 unit(s)
Large wok or frying pan.
You can use caster sugar instead of palm sugar.
Crustaceans, Fish.

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