Green curry prawn fried rice

Light but packed full of flavour, this green curry prawn fried recipe from recipes+ is a budget-friendly mid-week meal the whole family will love.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Green curry prawn fried rice
  • 250 gram pumpkin, cut into 1 cm pieces
  • 1/4 cup water
  • 2 tablespoon vegetable or peanut oil
  • 300 gram medium uncooked prawns, peeled, de-veined, tails left intact
  • 1 red onion, cut into wedges
  • 2 clove garlic, crushed
  • 100 gram green beans, diagonally cut into 3 cm pieces
  • 310 gram can corn kernels, rinsed
  • 1/4 cup thai green curry paste
  • 3 cup cold cooked jasmine rice
  • 1 teaspoon sesame oil
  • 1/4 cup unsalted roasted cashews
  • 8 small thai basil leaves


Green curry prawn fried rice
  • 1
    Place pumpkin and the water in a microwave-safe bowl. Cover with plastic food wrap; microwave on high (100%) for two minutes, or until tender. Stand for one minute; drain.
  • 2
    Heat a wok or large frying pan over high heat. Add half the vegetable oil; swirl to coat surface. Stir-fry prawns, in batches, for two minutes or until they curl and change colour. Transfer to a plate.
  • 3
    Add remaining vegetable oil to wok; stir-fry onion for two minutes or until softened slightly. Add garlic and beans; stir-fry for one minute or until just tender. Add corn and stir-fry for two minutes or until beans are almost tender.
  • 4
    Add curry paste to wok and continue to stir-fry for 30 seconds or until fragrant. Add rice; stir-fry for three more minutes or until heated. Return prawns to wok, along with pumpkin and stir-fry for two minutes or until heated.
  • 5
    Remove from heat, add sesame oil, half the cashews and the basil and toss until combined. Serve rice sprinkled with remaining cashews.

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