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Thai Green Curry Prawns

Rated as 4.22 out of 5 Stars
18

"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."
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Ingredients

40 m servings 532
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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; 43.4 19.1 21.8 129 391 Full nutrition

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Reviews

Read all reviews 16
  1. 18 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Delicious! Delicious! Delicious! Followed the recipe accurately except for the quantities, can't weigh out grams of this and grams of that... next time it'll come out a bit different - that's th...

Most helpful critical review

The sauce seemed really unbalanced. First, it was too sour; I added a teaspoon of brown sugar. Then, I added salt—but there was still something missing. We were halfway through dinner before I j...

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Delicious! Delicious! Delicious! Followed the recipe accurately except for the quantities, can't weigh out grams of this and grams of that... next time it'll come out a bit different - that's th...

We've made this many times now and it's always a mind-blower! Always best when the green beans are nice and fresh and tender. Made it once with sub-par coconut milk...that was a mistake. Omit...

The texture of this curry is really thin, so only use a necessary amount of coconut milk, DO NOT use the whole can. I also thought that the taste was a bit too sour. Otherwise, this would make a...

I had to omit the lemon grass as it was way too woody to put through the food processor. The only other changes I made were to add more soy sauce (low-sodium) and a splash of fish sauce. I'm not...

I've made this several times and love it. I usually use pan fried tofu instead of prawns and change up the veggies. I also cut down the lime juice a bit, maybe use only one lime instead of two. ...

Delicious and very fragrant! I used 1 lime instead of 2 because it seemed like a lot, yet it still turned out a little on the sour side so I added some sugar and chopped cashews to soften it. As...

4 stars with my addition of 2 tsp fish sauce and about 1/2 of the coconut milk. I felt it was a good base recipe, but wasn't at it's best without the fish sauce.

Very tasty curry, but the texture was too soupy. I used only 3/4 can coconut milk and I couldn`t thick it. I used more soy sauce too. I think, you can use chicken (or maybe beef) in this recipe ...

The sauce seemed really unbalanced. First, it was too sour; I added a teaspoon of brown sugar. Then, I added salt—but there was still something missing. We were halfway through dinner before I j...