Thai Green Curry with Prawns

Thai Green Curry with Prawns

A fragrant and creamy Thai curry packed with fresh aromatics, succulent prawns, and vibrant vegetables, perfect for a flavourful weeknight dinner.

30 min

Cook time

4

Servings

Medium

Difficulty

~750

Calories

Nutrition (per serving)

750

Calories · kcal

46

Protein · g

68

Carbs · g

33

Fat · g

Ingredients

  • raw king prawns — 400g
  • Thai green curry paste — 50g
  • full-fat coconut milk — 400ml
  • aubergine — 1 medium
  • sunflower oil — 1 tbsp
  • fish sauce — 2 tbsp
  • caster sugar — 1 tsp
  • jasmine rice (dry) — 300g
  • fresh coriander — 1 small bunch

Method

  1. 1

    Cook the jasmine rice according to package instructions.

  2. 2

    Heat the sunflower oil in a wok over medium heat and fry the green curry paste for 1 minute until fragrant.

  3. 3

    Add the sliced aubergine and stir to coat in the paste.

  4. 4

    Pour in the coconut milk and simmer for 10 minutes until the aubergine is tender.

  5. 5

    Add the prawns to the wok and cook for 3-4 minutes until pink and cooked through.

  6. 6

    Stir in the fish sauce and caster sugar.

  7. 7

    Serve hot over the jasmine rice, topped with fresh coriander.

Allergens to check

crustaceans

Why this works

The combination of salty fish sauce, sweet sugar, and fatty coconut milk creates the hallmark balance of Thai cuisine, perfectly complementing the delicate prawns.

Equipment

wok, large saucepan, knife, chopping board

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