Prawn Thai Green Curry

Prawn Thai Green Curry

No ratings yet
Course Main Course
Cuisine curry, thai
Servings 4


  • 2 tbsp coconut oil
  • 2 tbsp Thai green curry paste
  • 400 g king prawn tail
  • ½ red pepper thinly sliced
  • 2 kaffir lime leaves
  • 1 shallot thinly sliced
  • 100 g green bean chopped
  • 400 ml coconut milk
  • 100 ml vegetable stock warmed
  • 2 tbsp fresh coriander leaves
  • Soy sauce to season


  • Heat the wok or sauté pan with the coconut oil over a medium to high heat.
  • Add in the paste and cook for 30 seconds.
  • then add prawns and cook very quickly for approximately 1-2 minutes.
  • Next add in the vegetables and cook for another moment or two, still on high heat.
  • Pour the coconut milk into the pan, add the stock if using, kaffir lime leaves at this stage. Cover the pan with the lid and allow to simmer for 3-5 minutes over medium heat or until the prawns are fully cooked.
  • Check the seasoning and add some chili or soy sauce to season and serve with extra coriander leaves.


use any proteins such as chicken, lamb, beef or chickpeas!
Keyword curry, seafood, thai