Thai green prawn curry

Plump, juicy prawns are delicious spiced with fresh green curry paste.

  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Thai green prawn curry
  • 2 tablespoons thai green curry paste
  • 500 grams uncooked shelled medium king prawns (shrimp), tails intact
  • 150 gram snow peas, trimmed, halved
  • 500 gram gai lan, cut into 5cm lengths
  • 2 teaspoon fish sauce
  • 1 2/3 cup (410ml) coconut milk
  • 1/2 cup water
  • 1/4 cup fresh thai basil leaves


Thai green prawn curry
  • 1
    Cook curry paste in heated large deep frying pan, stirring, until fragrant.
  • 2
    Add prawns, peas, gai lan, sauce, coconut milk and the water to pan; bring to the boil, stirring. Reduce heat; simmer, uncovered, about 5 minutes or until prawns change colour and sauce thickens. Season to taste.
  • 3
    Serve curry sprinkled with thai basil.
  • 4
    Serve curry with steamed rice.

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