Thai green prawn curry recipe

Thai Green Prawn Curry recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Thai green prawn curry recipe is a delightful blend of aromatic spices, creamy coconut milk, and succulent prawns. Bursting with flavors, this dish is a perfect balance of heat and freshness. The combination of traditional Thai herbs and spices creates a fragrant and zesty curry that will transport your taste buds to the streets of Thailand. With its vibrant green color and mouthwatering aroma, this recipe is sure to impress your guests.

Keywords: Thai, green prawn curry, recipe, aromatic spices, coconut milk.

Thai green prawn curry recipe details

Thai green prawn curry recipe, recipe Rating: 4.6
Number of votes:108 

Ingredients

300 g	rice
400 g	tiger prawns, raw, peeled and deveined
1	white onion, chopped
2 clove(s)	garlic, finely sliced
1 inch(es)	galangal or root ginger, peeled and chopped
1 medium	courgette, sliced
8 small	florets of green broccoli
6	green beans, finely chopped
1 medium	red pepper, chopped
8	sugar snap peas
1 cube(s)	chicken stock
4 tsp	Nam Pla
1 tsp	thai green curry paste, heaped
1 small can(s)	coconut cream, 150ml
1	lime, grated and juiced,
2 tbsp	vegetable oil
2 tsp	Chinese Jasmine tea
	sugar, optional
	coriander leaves, chopped, optional

Instructions

Bring a panful of water to the boil and put in the Jasmine tea, in a muslin bag or diffuser. Bring back to the boil and stir in the rice. Cook for 12 minutes before draining.

Pour some boiling water on the stock cube and dissolve, before adding the green curry paste, Nam Pla, grated lime peel and lime juice. Add a pinch of sugar, if sharp.

In the meantime, place the oil in a Wok and heat. When ready, add the onion, ginger and garlic and fry until softened. Add the rest of the vegetables and continue to stir-fry. With about 5 minutes to go, add the tiger prawns and stir-fry until they have become pink. Add the stock mixture and stir, followed by the coconut cream and stir again. Simmer gently until the jasmine rice is ready and drained.

Pour the curry over the rice and sprinkle with chopped coriander, if you like the flavour.

Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 12 min
Grade of difficulty:
easy
Calories per portion:
n/a