Thai Green Tiger Prawn Curry 

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The bright green hue of the curry, contrasted with the vibrant orange prawns and colourful vegetables such as bell peppers, bamboo shoots, and fresh basil, makes this dish visually stunning. The vibrant colours not only enhance the presentation but also hint at the fresh and lively flavours within the dish, making it an appetising and attractive meal to serve.

Thai Green Tiger Prawn Curry is a dish with rich historical roots in Central Thailand. It embodies the essence of Thai cuisine with its aromatic green curry paste, creamy coconut milk, and the use of fresh, locally sourced ingredients like tiger prawns. This dish not only highlights the culinary traditions of Thailand but also showcases the global adaptability and enduring popularity of Thai flavours.

Thai Green Tiger Prawn Curry

This Asian style king prawn dish is easy to cook with coconut milk and mangetout – serve with fragrant coconut spiced rice. 
Servings 4
Prep Time 5 minutes
Cook Time 10 minutes

Ingredients

  • 400 g uncooked Tiger Prawns Shelled and De-veined
  • Groundnut oil
  • 400 g mixed oriental mushrooms
  • 400 ml coconut milk
  • 1 fish stock cube
  • 6 kaffir lime leaves
  • 200 g mangetout
  • ½ a bunch fresh Thai basil
  • 2 limes

Paste

  • 4 cloves of garlic
  • 2 shallots
  • 1 thumb-sized piece of ginger
  • 2 lemongrass stalks
  • 4 green Bird’s eye chillies
  • 1 teaspoon ground cumin
  • 1/2 bunch of fresh coriander
  • 2 tablespoons fish sauce

Instructions

  • To make the Thai curry paste, peel and roughly chop the garlic, shallots and ginger and place into a food processor.
  • Trim the lemongrass, remove the tough outer leaves and chop into small pieces and add into the food processor.
  • Destalk the chillies, and add them into the food processor along with the cumin and half of the coriander.
  • Blend until finely chopped, add the fish sauce and blend again. (If you do not have a food processor you can use a pestle and mortar)
  • If your prawns are not peeled peel them and de-vein by slicing along the back of the prawn and remove the black vein. Place on a plate to one side.
  • Slice the mushrooms and fry over a medium heat for 4 to 5 minutes, or until golden. Transfer to a plate using a slotted spoon.
  • Reduce the heat to medium-low and add the Thai green paste for 4 to 5 minutes, stirring occasionally.
  • Pour in the coconut milk and 400ml of boiling water, crumble in the stock cube and add the lime leaves.
  • Turn the heat up and bring gently to the boil, then simmer for 10 minutes, or until reduced slightly.
  • Stir in the tiger prawns and mushrooms, reduce the heat to low and cook for a further 3 minutes, or until the prawns are cooked through, add the mangetout for the final 2 minutes.
  • Season carefully to taste with sea salt and freshly ground black pepper.
  • Pick, roughly chop and stir through the basil leaves and remaining coriander leaves.
  • Serve with lime wedges and steamed fragrant coconut spiced rice.
Calories: 213kcal
Course: Main Course
Cuisine: Thai
Keyword: Fresh, Prawns, Quick & Easy
Collection: Easy recipes

Nutrition

Calories: 213kcal | Carbohydrates: 9g | Protein: 3g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 722mg | Potassium: 321mg | Fiber: 1g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 4mg
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