Thai Green Prawn Curry Recipes

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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



Thai green prawn curry image

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

1 tbsp sunflower oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
1-2 tbsp Thai green curry paste, or to taste
125ml coconut milk
75g sugar snap peas, thickly sliced diagonally
85g cooked prawns, peeled
1 tsp soy sauce
1 tsp lemon juice
small handful coriander, chopped, to serve
noodles, to serve

THAI GREEN CURRY SHRIMP

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 15



Thai Green Curry Shrimp image

Steps:

  • In a wok or large saute pan, heat the oil over medium-high heat. Add the eggplant, onions and bell pepper and cook until softened, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the curry paste, lime leaves, and fish sauce, and cook, stirring, for 15 seconds. Add the coconut milk and shrimp stock and bring to a boil. Lower the heat and simmer until thickened, 3 minutes. Add the shrimp and cook until pink, about 2 minutes. Stir in 1/4 cup of Thai basil and remove from heat.
  • Season to taste with salt. Garnish with remaining 1/4 cup Thai basil. Serve with rice and lime wedges.

8 lime wedges, garnish
2 tablespoons vegetable oil
2 cups diced eggplant (1/2-inch dice)
1/2 cup chopped white onions
1 cup thinly sliced green bell peppers
2 teaspoons minced garlic
2 to 4 tablespoons Thai green curry paste, depending on desired degree of heat
6 Kaffir lime leaves, or 1 tablespoon finely grated lime zest
2 tablespoons nam pla (Thai fish sauce)
1 (14-ounce) can unsweetened coconut milk
1 cup shrimp stock, fish stock or bottled clam juice
1 1/2 pounds medium shrimp, peeled and deveined
1/2 cup chopped Thai basil (if unavailable use 1/2 Italian basil, 1/2 mint)
1/4 teaspoon salt
Steamed white rice, accompaniment

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



Easy Yummy King Prawn Thai Green Curry image

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

250 g peeled headless king prawns
150 g baby button mushrooms
150 ml coconut milk
150 ml chicken stock
2 teaspoons green curry paste
1 teaspoon gingerroot, in oil
1 teaspoon lemongrass, in oil
1 teaspoon dried chili pepper flakes
2 tablespoons fish sauce
1 tablespoon oil
3 tablespoons chopped fresh coriander

THAI GREEN CURRY WITH PRAWNS

Serve with sticky rice and mango salsa

Provided by joannecoyle

Time 40m

Yield Serves 4

Number Of Ingredients 0



Thai green curry with Prawns image

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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