Green Prawn Curry
Dive into the vibrant flavors of this aromatic Green Prawn Curry, a quick and comforting Thai-inspired dish perfect for weeknight dinners or special occasions. Succulent prawns are simmered in a luscious sauce made with creamy coconut milk and fragrant green curry paste, while fresh vegetables like baby corn and green beans add a delightful crunch. Infused with notes of ginger, garlic, and optional kaffir lime leaves, this curry strikes the perfect balance of savory, sweet, and spicy. Finished with fresh basil and a touch of red chili for heat, it’s best served over fluffy jasmine rice with lime wedges for a zesty twist. Ready in just 40 minutes, this one-pot wonder is a flavorful, fuss-free meal the whole family will love! Keywords: Green Prawn Curry, Thai curry recipe, coconut milk curry, quick dinner recipe, prawn curry with vegetables.
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Recipe Information
Ingredients
- 500 grams raw prawns (peeled and deveined)
- 400 ml coconut milk
- 3 tablespoons green curry paste
- 1 tablespoon vegetable oil
- 1 medium onion (finely chopped)
- 3 units garlic cloves (minced)
- 1 tablespoon ginger (grated)
- 2 units kaffir lime leaves (optional)
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 unit red chili (sliced, for garnish)
- 10 leaves fresh basil leaves
- 1 unit lime (cut into wedges)
- 100 grams baby corn (chopped)
- 100 grams green beans (trimmed)
- 100 ml water
Instructions
Heat the vegetable oil in a large pan or wok over medium heat.
Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the green curry paste and stir well to combine, letting it cook for 1-2 minutes to release its flavors.
Pour in the coconut milk and water, stirring until the green curry paste is fully mixed into the liquid.
Bring the mixture to a gentle simmer, then add the kaffir lime leaves (if using) for an extra boost of fragrance.
Stir in the fish sauce and brown sugar, adjusting the seasoning to your taste.
Add the baby corn and green beans to the curry, allowing them to cook for about 5-7 minutes until tender but still crisp.
Gently stir in the prawns, ensuring they are coated in the sauce. Cook for 3-5 minutes, or until the prawns turn pink and are fully cooked through.
Remove the kaffir lime leaves and discard them before serving.
Garnish the curry with fresh basil leaves and slices of red chili.
Serve hot with steamed jasmine rice and lime wedges on the side for an added citrusy kick.
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 2982 mg | 130% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 45.3 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2493 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
