This Thai Green Curry with Prawns recipe is perfect for a cozy dinner! The prawns are juicy and cooked just right. The green curry sauce is both spicy and creamy, thanks to the green curry paste and coconut milk. It's perfect over a bowl of warm jasmine rice. This curry is easy to make and so delicious! You'll love every bite!
This curry is perfect for any time of the year. It's especially popular in cooler months when a warm, spicy dish is comforting. It’s also a fantastic dish to serve during Thai holidays or special gatherings with family and friends.
Thai green curry, known as "Kaeng Khiao Wan" in Thai, is a beloved dish in Thai cuisine. The green color comes from fresh green chilies, giving it a vibrant look and a bold, spicy flavor. This curry has been enjoyed in Thailand for centuries and is a favorite in many Thai restaurants around the world.
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Why You Will Love This Recipe
Easy to Make: It’s simple and quick, perfect for busy weeknights.
Flavorful: The combination of spicy green curry paste and creamy coconut milk is amazing.
Healthy: Packed with fresh veggies and prawns, it’s a nutritious meal.
Versatile: You can easily switch out prawns for chicken, tofu, or extra veggies.
Great for Leftovers: Tastes even better the next day, making meal prep a breeze.
Authentic Taste: Brings the delicious flavors of Thai cuisine right to your home.
Crowd-Pleaser: Everyone loves it, from kids to adults, making it perfect for family dinners.
Ingredients
The ingredients for this Thai curry are so fresh and flavorful! You need prawns, green curry paste, and coconut milk to make the creamy sauce. It's a simple mix, but it creates an amazing dish!
Prawns are the star of this dish. They are tender, juicy, and cook quickly. If you can't find prawns, you can substitute them with shrimp, chicken, or tofu. Prawns are a great source of protein and low in fat.
Green curry paste brings heat and flavor. It's made from green chilies, garlic, and herbs. This paste is packed with vitamins from the fresh ingredients.
Coconut milk makes the curry creamy and rich. It balances the spiciness of the curry paste. If you need a lighter option, you can use light coconut milk or even almond milk. Coconut milk is rich in healthy fats and gives the dish a smooth texture.
Bell peppers add a sweet crunch. They are colorful and nutritious, full of vitamins A and C. You can use any color bell pepper you like. Red, yellow, or orange peppers can add a different flavor and look.
Green beans bring a fresh, crisp texture. They are high in fiber and vitamins. If you don't have green beans, snap peas or asparagus work well too. Green beans keep the dish vibrant and healthy.
Zucchini is soft and soaks up the curry flavors. It’s low in calories but high in vitamins and minerals. If you don't have zucchini, you can use summer squash or eggplant instead. They all add a nice texture to the curry.
Onions add a bit of sweetness and depth. They are a good source of vitamins and antioxidants. You can use yellow, white, or red onions. Shallots can also be a great substitute.
Thai basil gives a unique, aromatic touch. It’s different from regular basil with a slight licorice flavor. If you can’t find Thai basil, regular basil or fresh coriander can be used. Thai basil is rich in antioxidants and vitamins.
Lime juice adds a bright, tangy flavor. It balances the richness of the coconut milk. You can substitute it with lemon juice if needed. Limes are high in vitamin C and add a refreshing taste.
The fish sauce brings a salty, savory depth. It's essential for authentic Thai flavor.
Soy sauce adds another layer of savory flavor. It’s made from fermented soybeans.
Brown sugar balances the spicy and savory elements. It adds a hint of sweetness. If you prefer, you can use coconut sugar or honey.
These ingredients together create a dish that is both delicious and nutritious. Enjoy experimenting with different substitutions to make it your own!
See the recipe card for quantities.
Instructions
Let's get started on making this delicious Thai Green Curry with Prawns! Follow these simple steps, and you'll have a flavorful, homemade meal ready in no time. Don't worry if you're new to cooking Thai food – this recipe is easy to follow and super tasty. Ready? Let's cook!
Rinse the prawns under cold water and pat them dry with paper towels. Set aside.
In a large pan or wok, heat the vegetable oil over medium heat. Add the sliced onion, bell pepper, green beans, and zucchini. Stir-fry for about 3-4 minutes until they start to soften.
Add the green curry paste to the pan and stir it with the vegetables for about 1-2 minutes until fragrant.
Pour in the coconut milk and chicken or vegetable broth, stirring to combine. Add the fish sauce, soy sauce, and brown sugar. Stir well.
Add the prawns to the pan and cook for about 3-5 minutes until they are pink and opaque.
Stir in the fresh Thai basil leaves and lime juice. Adjust seasoning with more fish sauce or soy sauce if needed.
Serve the Thai Green Curry with Prawns over cooked jasmine rice.
Hint: For a richer flavor, let the curry simmer for an additional 5 minutes before adding the prawns. This allows the flavors to meld together beautifully.
Variations
Here are three tasty variations of Thai Green Curry with Prawns that you might enjoy:
Vegetarian Thai Green Curry
If you prefer a meat-free option, you can easily turn this dish into a vegetarian. Replace the prawns with tofu or a variety of vegetables like mushrooms, eggplant, and snap peas. Tofu soaks up the curry sauce beautifully, making each bite flavorful.
Chicken Thai Green Curry
For a different protein, try making Thai Green Curry with Chicken. Use boneless, skinless chicken breasts or thighs, cut into bite-sized pieces. Chicken thighs are more tender and flavorful, while chicken breast is leaner. This variation offers a great source of protein and still delivers all the delicious flavors of the traditional green curry.
Seafood Thai Green Curry
Mix it up by adding a variety of seafood to your curry. Along with prawns, include scallops, squid, and mussels. The combination of different seafood adds a rich, ocean-fresh flavor to the curry.
Each of these variations maintains the core flavors of Thai green curry but allows you to enjoy it in different ways. Enjoy experimenting and discovering your favorite version!
Equipment
To make this recipe, you’ll need just a few basic pieces of equipment. A large pan or wok is essential for cooking the curry evenly over medium heat.
A sharp knife and cutting board are important for prepping your veggies and prawns.
Measuring spoons help you get the seasoning just right, and a mixing spoon is perfect for stirring everything together.
That’s all you need to create this delicious dish! Simple and easy, right?
Storage
Storage in the Fridge
If you have leftovers, store your curry in an airtight container in the fridge. It will stay fresh for up to 3 days. Just reheat it gently over medium heat when you’re ready to enjoy it again. Add a splash of coconut milk or broth if the sauce has thickened.
Storage in the Freezer
You can also freeze your curry for longer storage. Place it in a freezer-safe container or a resealable plastic bag. It will keep well for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat it over medium heat. It’s a great way to save some deliciousness for later!
Top Tip
For an extra burst of flavor, toast the green curry paste in the pan for a minute before adding the coconut milk and broth. This releases the spices and makes your curry even more aromatic and delicious!
FAQ
Yes, you can use frozen prawns. Just make sure to thaw them completely and pat them dry before cooking. This helps them cook evenly and absorb the flavors better.
Absolutely! This curry tastes even better the next day as the flavors have more time to develop. Just store it in the fridge and reheat it over medium heat when you’re ready to serve.
If you can’t find Thai basil, you can use regular basil or fresh coriander. Both will add a nice fresh flavor to the curry, though Thai basil has a unique, slightly spicy taste that’s hard to match.
Related
Looking for other recipes like this? Try these:
Thai Green Curry with Prawns
Enjoy a delicious Thai Green Curry with Prawns! This easy dish is packed with spicy, creamy, and fresh flavors, perfect for any meal.
- Total Time: 25 minutes
- Yield: 2 1x
Ingredients
- ½ lb (225g) prawns, peeled and deveined
- 1 ½ tbsp green curry paste
- ½ can (7 oz) coconut milk
- ½ cup chicken or vegetable broth
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- ½ tbsp brown sugar
- 1 bell pepper, thinly sliced
- 1 cup green beans, trimmed and cut in half
- 1 zucchini, sliced
- 1 small onion, thinly sliced
- 1 tbsp vegetable oil
- ½ cup fresh Thai basil leaves
- Juice of 1 lime
- ½ tbsp Salt, adjust to taste
- Cooked jasmine rice, for serving
Instructions
- Prepare the Prawns: Rinse the prawns under cold water and pat them dry with paper towels. Set aside.
- Cook the Vegetables: In a large pan or wok, heat the vegetable oil over medium heat. Add the sliced onion, bell pepper, green beans, and zucchini. Stir-fry for about 3-4 minutes until they start to soften.
- Add the Curry Paste: Add the green curry paste to the pan and stir it with the vegetables for about 1-2 minutes until fragrant.
- Make the Curry Sauce: Pour in the coconut milk and chicken or vegetable broth, stirring to combine. Add the fish sauce, soy sauce, and brown sugar. Stir well.
- Cook the Prawns: Add the prawns to the pan and cook for about 3-5 minutes until they are pink and opaque.
- Finish the Dish: Stir in the fresh Thai basil leaves and lime juice. Adjust seasoning with more fish sauce or soy sauce if needed.
- Serve: Serve over cooked jasmine rice.
Notes
Nutrition values are for curry only, not including the rice.
Use low-sodium soy sauce to keep your sodium intake in check.
- Prep Time: 10
- Cook Time: 15
- Category: Main Dish
- Method: Stir Frying
- Cuisine: Asian
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