Recipes

Thai Green Curry Prawns

Name: Thai Green Curry Prawns
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 0.5 teaspoon ground cumin; 1.5 teaspoons ground coriander; 1 tablespoon minced fresh ginger root; 4 teaspoons minced garlic; 2 green chile peppers, chopped; 3 stalks lemon grass, minced; 0.33300000429153 cup chopped fresh cilantro; 2 limes, juiced; 1 lime, zested; 2 tablespoons corn oil; 0.25 cup corn oil; 0.5 pound fresh green beans, trimmed; 1 (7 ounce) can baby corn, drained; 1 tablespoon soy sauce; 1 (14 ounce) can coconut milk; 0.75 pound peeled and deveined medium shrimp (30-40 per pound)

4.3

(20)

18 Reviews

3 Photos

I lived above a Thai restaurant for a year in Sydney and they made the best green curry I've ever tasted. I was a regular customer and they even loaned me plates and bowls. I managed to persuade the chef to let me know how he made the curry. I've adapted it slightly to bring down the heat but it's still got a nice kick to it. Apparently the paste will keep in the fridge for up to 4 months! Serve immediately over fluffy jasmine rice.

Recipe by Lee Jackson

Updated on January 7, 2022

3

Prep Time:

25 mins

Cook Time:

15 mins

Total Time:

40 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

½ teaspoon ground cumin
1 ½ teaspoons ground coriander
1 tablespoon minced fresh ginger root
4 teaspoons minced garlic
2 green chile peppers, chopped
3 stalks lemon grass, minced
⅓ cup chopped fresh cilantro
2 limes, juiced
1 lime, zested
2 tablespoons corn oil
¼ cup corn oil
½ pound fresh green beans, trimmed
1 (7 ounce) can baby corn, drained
1 tablespoon soy sauce
1 (14 ounce) can coconut milk
¾ pound peeled and deveined medium shrimp (30-40 per pound)

Directions

Place cumin, coriander, ginger, garlic, green chile peppers, lemon grass, cilantro, lime juice, lime zest, and 2 tablespoons of corn oil in a food processor. Blend to a smooth, thick paste. Set aside.
Heat 1/4 cup of corn oil in a large skillet over medium-high heat. Cook and stir green beans and baby corn for about 30 seconds. Stir in the paste, soy sauce, and coconut milk and bring to a boil. Reduce heat to medium and simmer for 5 to 7 minutes, then add the shrimp. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes. If the sauce becomes too thick, stir in some water.

Nutrition Facts (per serving)

532	Calories
43g	Fat
19g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 532
% Daily Value *
Total Fat 43g	56%
Saturated Fat 22g	108%
Cholesterol 129mg	43%
Sodium 391mg	17%
Total Carbohydrate 19g	7%
Dietary Fiber 8g	27%
Total Sugars 4g
Protein 22g
Vitamin C 76mg	382%
Calcium 117mg	9%
Iron 8mg	44%
Potassium 759mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.