Cook an authentic Thai prawn curry

The cuisine of Thailand is known for its unique blend of flavors and spices that no two Thai dishes are ever the same. Thai dishes vary from region to region and the recipes are dependent on what is available in the area in which they are being made. Despite the regional differences, there is no doubt that every Thai dish boasts fresh, strong aromatic blends of flavour which is why Thai cuisine has risen to fame all over the world. So much so that Thailand brought in governmental interventions such as the “Thai Delicious Project” to provide recipe standards to ensure that Thai food abroad does not sabotage the esteemed reputation of Thai Cuisine. 

One of the major categories of Thai food is “Gaeng” translated as curries. Thai green curry is one of the most loved "Gaeng" Thai dishes worldwide and is traditionally crafted with quintessential Thai ingredients such as lemongrass, kaffier lime leaves, fresh lime juice and fish sauce. Thai green curry was ranked as one of the "World's 50 Best Foods” in a poll by CNN in 2017 testifying the love that has been embedded for this popular dish all over the world. Fish, crustaceans, and shellfish are also important to Thai cuisine.

So here we’ve brought to you an authentic Thai green prawn curry recipe. 

Believe it or not, its super quick and easy to make! 

Thai Green Curry

Thai prawn green curry


For the Thai Green Curry Paste: 

  • 1 tsp ground coriander seeds
  • 1 tsp ground cumin seeds
  • 1 shallot, finely chopped 
  • 2 or 3 green chillies, chopped
  • 4 garlic cloves, minced
  • thumb-sized piece fresh root ginger, grated
  • 1 lemongrass stalk, finely chopped
  • pinch salt
  • 6 tbsp of fresh coriander chopped.
  • 2 dried kaffir lime leaves
  • 1 tbsp fish sauce
  • Pinch of ground white pepper
  • Juice of 2 limes 
  • Zest of 1 lime 

For the Curry

  • 2-4 tbsp Thai green curry paste (made above)
  • 1 onion Chopped
  • 1 tbsp vegetable oil
  • 1 aubergine, sliced 
  • 1 Courgette sliced 
  • 1 red pepper sliced  
  • 400ml coconut milk
  • 100g fine green beans
  • 100ml vegetable stock
  • 1 tbsp caster sugar
  • 1 tsp Thai fish sauce
  • 500g peeled king prawns
  • 1 dried kaffier lime leaf
  • Juice of 1 lime 
  • Handful of  fresh coriander, chopped 
  • Steamed glutinous rice, to serve

Method : 

For the Thai Green Curry paste: 

  1. Toast the coriander and cumin seeds in a dry frying pan, until fragrant. 
  2. Place the toasted coriander and cumin seeds with all the other ingredients in a food processer and blend until a thick paste is formed. 

The curry paste is now ready! 

Note : If not using immediately, the paste can be stored in a jar with a little oil in the fridge for a couple of weeks.

Thai Prawns

For the Curry :

  1. Fry the onion in vegetable oil until soft.
  2. Add in the aubergine, stir fry the courgette and red pepper.
  3. Mix in the solid cream from the top of the coconut milk can and add the Thai Green Curry paste.
  4. Add the green beans and continue cooking for 2-3 minutes. Allow the coconut milk to thicken and add the chicken stock. Stir fry for 2 minutes until fragrant.
  5. Add the sugar, coconut milk, fish sauce, and the lime juice. Once it starts simmering, turn down the heat.
  6. Add the raw prawns and allow to cook for 3-5 mins until they’re pink.
  7. Sprinkle the crushed kaffier lime leaves, chopped coriander, lime juice and zest. 

Serve with steamed glutinous rice and sprinkle with fresh coriander.

Tip : Personalise your Thai green prawn curry by adding in any additional spices or vegetables that you love or replacing the prawns with chicken or beef. 

Enjoy ! 

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