Thai Prawn Green Curry

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August 1, 2018

Need to know how to impress someone in 15 minutes? THIS recipe. Loaded full of canned vegetables, this recipe can be ready before you’ve even had a chance to set the table. Guest entertaining made easy!

  • Prep: 5 mins
  • Cook: 10 mins
  • Serves: 4 Servings


1Puree the onion with garlic, ginger, chilli (if using), coriander and green curry paste. Heat oil, add the spicy onion mixture, and saute for 2-3 mins.

2Add coconut milk, and when boiling, add all the canned vegetables with the sugar snap peas.

3Bring to the boil, add prawns and cook 3-5 min till they turn pink.

4Remove from heat, stir in the basil leaves and drizzle with Thai fish sauce. Serve with a squeeze of lime and sliced red chilli. Taste and if you prefer more heat, stir the chilli into the curry.

Nutritional information

Energy (kcal)  471
Fat (g) 26
Sat fat (g) 14
Carbs (g) 21.9
Sugar (g) 11.2
Fibre (g) 11
Protein (g) 31.8
Salt (g) 2.02


2 x 400ml canned reduced fat coconut milk

1 x 290g canned mushrooms

1 x 150g canned whole baby sweetcorn cobs

1 x 400g canned French beans

1 x 225g canned bamboo shoots

1 x 400g canned edamame

1 tbsp rapeseed oil

1 large onion

2 tsp crushed garlic

2 tsp crushed ginger

1 red chilli, chopped (optional)

Handful of fresh coriander leaves and stems, roughly chopped

90g jar Green Thai Curry Paste

200g sugar snap peas

400g peeled king prawns

15g whole basil leaves

1 tbsp Thai fish sauce

To serve:

1 lime

1-2 fresh red chilli, sliced lengthways


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