Thai Green Curry with Prawns

You can buy a pretty good ready-made paste for making Thai green curry, but occasionally I like making it from scratch.  This recipe tastes as good as any I have had in a Thai restaurant.

Thai Green Curry Prawns

  • a good bunch of coriander leaves, chopped
  • 4 lemongrass stems, chopped
  • a bulb of garlic, chopped
  • a tablespoon of chopped  ginger
  • 2 shallots, chopped
  • 1 teaspoon whole cumin seed
  • a tablespoon fish sauce
  • 8 long green chillies, seeded and chopped
  •  a thin slice of trasi (shrimp paste)
  • a dollop of peanut oil
  • a dash of sesame oil
  • 500g prawns, peeled  
  • one shallot sliced
  • a carrot julienned*
  • a long red chilli seeded and sliced
  • vegetables such as snow peas, thinly sliced broccoli, green capsicum, celery or bokchoi
  • 1 litre Campbell’s Real chicken stock
  • 1 tin coconut cream
  • a few kaffir lime leaves
  • 3-4 heaped teaspoons palm sugar (or brown sugar)
  • a few dashes of lime juice and/or a dollop of tamarind water
  • a tablespoon of pickled green peppercorns


  1. In a blender, zap the first eight ingredients to a smooth paste.
  2. Heat the oil in a wok and fry the trasi for a few seconds, then add the paste.
  3. Stir-fry the paste until it is fragrant.
  4. Add prawns, and stir for a few seconds until they are covered with sauce and picking up the flavour.
  5. Add the remaining ingredients except the vegetables
  6.  Bring to a simmer and cook for around two or three minutes, until the prawns are cooked
  7. Add the vegetable and stir for another minute or so

green curry01Green Curry 02
Serve in large a bowl accompanied with a smaller bowl of Jasmine rice.  Garnish the soup with some Thai basil and coriander leaves, and the rice with a sprinkle of bawang goreng.

Green Curry 03

This made quite a lot, which will give me some ready to heat meals through the week.  Suits. I could eat this every day.

Warning: This recipe is spicy hot so according to your taste you may wish to tone down the chillies a little,

* I bought this neat julienne slicer at the Katanning Harmony Festival last month and I just love using it.  And why should green curry not have some orange in it?



About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in coconut, curry, prawns, sauce, seafood, soup, spices, Thai, vegetables and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

3 Responses to Thai Green Curry with Prawns

  1. Pingback: Moh’s Saffron Nasi Minyak | Kummerspeck

  2. Alan says:

    Update: i made it again, using a good commercial green curry paste with the addition of some extra chilli, green peppercorns and garlic. Just as good.

  3. Pingback: Cruise Control | Hodophilia

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