Thai Green Prawn Curry

A silver coloured bowl of curry on a white background.

5 from 3 votes

An easy 30-minute prawn Thai green curry recipe with juicy prawns/shrimp, and tender green veggies in a vibrant, spicy and creamy curry sauce.

Prep Time10

Cook Time20

Course: Main Course

Cuisine: Thai

Servings:

Calories: 341kcal

Author: Helen

Equipment

Ingredients

1 tbsp neutral oil (Note 1)
3 cloves garlic grated
20 g ginger grated
4 tbsp green curry paste (Note 2)
400 ml coconut milk (Note 3)
1 tsp fish sauce (Note 4)
3 tsp sugar
4 kaffir lime leaves (Note 5)
2 red and/or green peppers sliced
1 medium courgette/zucchini
300 g prawns/shrimp (Note 6)
2 limes juice and zest of 1 (Note 7)
1 handful coriander finely chopped

US Customary - Metric

Instructions

Heat the oil in a large pan or wok over medium heat.
Add the grated garlic and ginger to the pan and sauté for a minute until fragrant.
Add the green curry paste to the pan and stir-fry for another minute to release its flavours.
Pour in the coconut milk, fish sauce, and sugar. Stir well and bring the mixture to a gentle simmer.
Add the kaffir lime leaves and sliced peppers and courgette/zucchini to the pan. Let them cook for a few minutes until they start to soften.
Add the prawns/shrimp to the pan and cook for a few minutes until they turn pink and opaque.
Remove from the heat and stir in the lime zest and juice.
Serve with rice or noodles topped with fresh coriander.

Notes

Oil: use a neutral oil with a high burn point like vegetable, canola or groundnut.
Green curry paste: I recommend using a Thai paste-like Mae Ploy or Maesri. These curry pastes are more flavourful and taste more authentic than western branded pastes. However, they do tend to be hotter, so it might be best to use a Western curry paste if you are sensitive to spice.
Coconut milk: You can use full-fat or low-fat.
Fish sauce: Adds additional salty umami flavour to the curry. It's optional and might not be necessary if the paste you are using is already quite salty.
Kaffir lime leaves: You can use fresh or dried.
Prawns/shrimp: Raw prawns are more succulent, but pre-cooked ones can be convenient too. If you opt for frozen prawns, make sure to thaw them overnight in the fridge.
Lime: Lemon juice can also be used to add a fresh citrusy flavour to the curry, although it will taste different.

Storage instructions:

Once the curry is cooked, you can keep it in the fridge for a maximum of two days. When reheating, the prawns might lose some of their succulence, so if you're planning to make it ahead, store the curry without the prawns and add them when you come to reheat the curry. The curry sauce can be stored for up to four days. You can also freeze the curry for up to three months. To defrost, simply place it in the fridge overnight, and then reheat it on the stove or in the microwave.

Nutrition