Thai green prawn curry

F0922407-F4A7-4E11-8F6D-8197D64CC183Yet another simple supper that is both quick and healthy, full of fresh flavours and can be scaled up to feed a family or a group of friends. I should mention that here I haven’t made my own curry paste, I think shop bought is absolutely fine all the supermarkets have them and I have used lots of different ones and they have all been delicious! This one happens to be a Sainsbury’s own brand which was good, but if I had to choose the Waitrose one is very good! I do sometimes make my own, it just depends how quick I want my dinner to be and obviously it’s a shorter shopping list and twisting a lid couldn’t be quicker! I mentioned on previous posts that I’m all for a shortcut where possible but still cooking fresh homemade food. We don’t think twice about grabbing a bag of peas out of the freezer so it should be the same with a bag of ready chopped onions if time is at a premium! Just read through a recipe and see if you can change up some of the ingredients to either something you have or something that will make your life easier.

I’ve made Thai green curry lots of times over the years sometimes with chicken or like here with prawns, both are delicious and simple to cook. The prawn one being a little quicker. I just threw in my ingredients but quickly wrote quantities down when I finished. You can’t really go wrong, you can change the veg, use up bits and bobs from the fridge, last night I used Pak Choi that I had forgotten I’d bought, green beans, aubergines, even sliced cooked new potatoes the list is endless! 

Below is exactly what I used last night, next time the veg could be different but the principal is the same! And always lots of lime!!! I know fish sauce stinks but don’t leave it out it adds a great authentic flavour!

Serves 2

You will need: A pan that will hold all of the ingredients, if you have a wok that’s perfect!


  • 2 tbsp Thai green curry paste ( I used heaped or 3 )
  • 1 tin full fat coconut milk
  • Handful of baby corn, cut in half or into 3
  • Handful of mangetout, left whole
  • 2 tbsp of fish sauce
  • 2-3 limes
  • Handful of coriander, leaves only, roughly chopped ( I don’t mind some of the stems chopped too)
  • Handful of basil leaves, roughly chopped
  • 2 star anise
  • 450g raw king prawns
  • 1 red chilli sliced, without the seeds if you don’t like it hot 
  • 2 baby Pak Choi, trimmed and cut in half lengthwise 


Have everything ready and to hand because it’s ready in mins!


Heat your pan over a medium heat then add the curry paste stirring for just a few seconds, then add the coconut milk, drop in the star anise. Fill the tin with up to about a quarter of the way up with water, swirl this around then add it to the pan. 

Turn up the heat and add the corn, bring it to a boil then simmer for about 4 mins, add the mangetout, for for a few more minutes then add the Pak Choi (if using) along with the prawns.

Cook this until the prawns turn pink and are cooked through, this only takes a couple of minutes.

If you prefer your Pak Choi cooked a little more then just add it a couple of mins before the prawns. With the mangetout would be perfect.

Once everything is cooked, remove the pan from the heat, stir in the fish sauce, all the herbs and squeeze over the juice of 2 limes. Stir it all through then top with the slices of chilli.


That’s it ready in minutes! Serve with rice of your choice. If you want to cook jasmine rice then of course that would be delicious, but if your rushing and you don’t want another saucepan to wash up then just use the bags of microwave rice! 

Oh one other thing remove the star anise before serving! I always forget!!!



Deb xx

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