Creamy Thai Green Curry Prawns
A rich and aromatic seafood curry featuring succulent prawns simmered in a velvety coconut milk sauce with vibrant green herbs.
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Ingredients
- 500 grams Large Prawns (peeled and deveined)
- 3 tablespoons Green Curry Paste
- 400 ml Full-fat Coconut Milk
- 100 ml Coconut Cream
- 1 1/2 tablespoons Fish Sauce
- 1 tablespoon Palm Sugar
- 150 grams Bamboo Shoots (sliced)
- 4 pieces Thai Eggplants (quartered)
- 4 leaves Kaffir Lime Leaves (torn)
- 1/2 cup Thai Basil Leaves
- 2 tablespoons Vegetable Oil
- 1 piece Red Chili (sliced for garnish)(optional)
Instructions
- 1
Heat the vegetable oil in a large wok or deep pan over medium heat.
- 2
Add the green curry paste and fry for 2 minutes until fragrant and the oil begins to separate.
- 3
Pour in half of the coconut milk and stir until the curry paste is fully dissolved and the mixture bubbles.
- 4
Add the remaining coconut milk, coconut cream, Thai eggplants, and bamboo shoots; simmer for 5-7 minutes until vegetables are tender.
- 5
Season the sauce with fish sauce and palm sugar, stirring until the sugar is completely dissolved.
- 6
Add the prawns and kaffir lime leaves to the pan, cooking for 3 minutes or until the prawns turn pink and opaque.
- 7
Turn off the heat and stir in the fresh Thai basil leaves to wilt them slightly.
- 8
Serve immediately over steamed jasmine rice, garnished with sliced red chilies if desired.
Nutrition per Serving
420
Calories
24g
Protein
12g
Carbs
32g
Fat
4g
Fiber
7g
Sugar
980mg
Sodium
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