Thai Green Prawn Curry recipe

This is a brilliantly simple recipe for Thai green curry paste and then a simple Thai green prawn curry. Put the paste into the fridge and it will keep for up to one week, or you could freeze it - just add fresh coriander to the curry paste before cooking.


  • 3 green chillies
  • 3 garlic cloves
  • 1 thumb-sized piece root ginger
  • 3 stalks lemongrass
  • Small handful fresh coriander
  • 1 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • Juice and zest of one lime
  • 3 tbsp. oil
  • 300g tiger prawns, raw and de-veined
  • 400ml coconut milk
  • 200g baby sweetcorn
  • 200g mange tout
  • 3 tbsp. soy sauce


  1. To prepare the curry paste, put the chillies, garlic, ginger, lemongrass, coriander, ground coriander, ground cumin, lime juice and zest and 1 1/2 tbsp. oil in a blender. Process until very finely chopped.

  2. Add the rest of the oil to a wok. Fry the sweetcorn and mange tout, then add the curry paste. Cook for 30 seconds, then add the coconut milk. Simmer for 5-7 minutes, then add the prawns. Simmer for another five minutes then stir in the soy sauce. Serve immediately.

If you want to, use frozen prawns to make this recipe a little easier. You could also use 4 tbsp. prepared Thai green curry paste if you're pushed for time. This recipe serves four.

Author: Laura Young.

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300gabout 11 oz (10.5819 oz based on 0.035273 ounces in a gram)
400mlabout 1 ¾ cups (1.6907 cups based on 236.59 mililitres in a US cup)
200gabout 7 oz (7.0546 oz based on 0.035273 ounces in a gram)


Published: January 9, 2012