Thai Green Curry Prawns Recipes
THAI GREEN PRAWN CURRY
Whip up this Asian style prawn dish in just 15 minutes with coconut milk and sugar snap peas - serve over noodles or jasmine rice
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 11
Steps:
- Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.
- Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.
Nutrition Facts : Calories 580 calories, Fat 49 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 2 milligram of sodium
EASY YUMMY KING PRAWN THAI GREEN CURRY
This is an easy recipe with amazing results. I first tried this with fresh chilli, lemongrass and ginger, but the things I list here can be kept as part of your fridge/cupboard stock and therefore this can be made at the drop of a hat, pretty much no prep needed, and tastes just as good. We have this on a weekly basis. The consistency of the sauce will be quite thin, which is fine, do not try to thicken it, it is meant to be that way. I serve this in a bowl, on a plate with the rice to the side, so you can scoop up a forkful of rice then dip and pick up prawns, mushrooms and sauce. I would recommend tasting once you put the stock etc in, if it is too sweet, add more stock, you can tinker with the amount of stock and coconut milk to your taste. The coriander must be fresh, it really makes the dish. Enjoy!
Provided by Marychef
Categories Curries
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a wok or large frying pan.
- Add the ginger, lemongrass, chilli flakes and cook for one minute.
- Add the curry paste and stir well, and cook for two minutes.
- Add the coconut milk, fish sauce and chicken stock and bring to a boil.
- Reduce the heat to a strong simmer and add the mushrooms. Simmer for 8-9 minutes.
- Add the prawns. If your prawns are already cooked, then heat through for no more than 2-3 minutes, or they will become tough. If raw prawns are being used, cook until they are completely turned pink and then two minutes more.
- Stir in the coriander for the last minute of cooking.
- Serve with jasmine rice.
Nutrition Facts : Calories 347.1, Fat 25.4, SaturatedFat 15.7, Cholesterol 159.8, Sodium 2243.2, Carbohydrate 9, Fiber 0.7, Sugar 3.1, Protein 23.1
THAI GREEN CURRY WITH RED SNAPPER, JUMBO PRAWNS AND COCONUT RICE
Everybody is always talking about yellow and red curry. I'm a green curry man, especially with fresh seafood. The aroma of the lemongrass, garlic and chilies just makes anything it touches sing.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F.
- For the coconut rice: Add the rice into a pot (one you have a matching lid for!). Spoon in the coconut oil and mix with the rice; this creates a nice fat barrier to ensure well-separated grains of rice. Add the well-shaken can of coconut milk, water, salt and sugar to the pot. Give it a good stir and cover with a lid. Bring to a boil and then immediately bring to a gentle simmer. Cover and simmer for 10 minutes. Bring it off the heat with the cover still on and let the rice rest for 15 minutes.
- For the curry: Place the unsweetened shredded coconut onto a small sheet tray. Place into the oven to toast for 5 minutes, or until golden brown.
- Melt the coconut oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the green curry paste and stir to combine. Toast it in the coconut oil for 5 minutes, until fragrant to bloom the spices, whisking frequently. Add the coconut milk, brown sugar and fish sauce and stir to combine. Add the mushrooms and cook for 5 minutes. Add the snap peas, bell pepper and kale and continue to cook for another 2 to 3 minutes. Sprinkle the prawns with salt, then add into the curry to poach in the liquid. Cover and cook for 2 minutes. Season the curry with salt if necessary.
- Sprinkle the snapper on both sides with salt and pepper and score the skin. Heat a large nonstick sauté pan with the vegetable oil over high heat. Place the fish into the pan skin-side down to sear. Reduce the heat to medium-high. Cook for 4 minutes, until the skin is crispy, then flip and cook for another 4 minutes.
- Plate a scoop of coconut rice, followed by sauce, prawns and fish, skin-side up. Garnish with the fresh mint, Thai basil, toasted coconut and lime wedges.
THAI GREEN PRAWN NOODLES RECIPE BY TASTY
Here's what you need: prawn, salt, pepper, garlic, green chili, peas, thai green curry paste, noodle, lime
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Fry the prawns with salt and pepper until they've just turned pink. Take out and set aside.
- In the same pan, fry the garlic and green chili for a few minutes before stirring in the peas and Thai green curry paste.
- Add the prawns and noodles and mix together for another couple of minutes.
- Serve with a little lime juice squeezed over.
- Enjoy!
Nutrition Facts : Calories 326 calories, Carbohydrate 50 grams, Fat 3 grams, Fiber 3 grams, Protein 22 grams, Sugar 3 grams
THAI GREEN CURRY WITH PRAWNS
Serve with sticky rice and mango salsa
Provided by joannecoyle
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Combine all of the paste ingredients in a food processor.
- Fry half the curry paste gently for a few minutes until you can smell the aromas (careful not to burn). Cook the rice according to the packet instructions (rinse with cold water first).
- Add the coconut milk and, refill the tin with cold water and add. Mix to combine and bring to a simmer.
- Add the aubergines and cook for 12 mins.
- Add the the peppers with the rest of the curry paste and juice of the lime after 12 mins. Cook for 3 mins.
- Add the beans and the raw prawn and cook until prawns are pink (3 mins). Season and serve.
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