Member recipe
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Prawn Thai Green Curry

By alinaboghiu (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2
Spicy, creamy, quick and simple.
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Ingredients

  • 2 tbsp sunflower or olive oil
  • 2 red onions, finely chopped
  • 4 garlic cloves, finely chopped
  • (optional) 1 fresh red chilli, seeds included
  • 150g sugarsnaps, diagonally chopped
  • 1 red pepper, cut in large cubes
  • 1 can coconut milk (400g)
  • 3 tbsp thai green curry paste (add more to taste)
  • 1 small lemon, juice
  • 1 tbsp soy sauce
  • 250g cooked pealed prawns (can be frozen)

To serve

  • 2 tbsp sunflower or olive oil
  • 2 red onions, finely chopped
  • 4 garlic cloves, finely chopped
  • (optional) 1 fresh red chilli, seeds included
  • 150g sugarsnaps, diagonally chopped
  • 1 red pepper, cut in large cubes
  • 1 can coconut milk (400g)
  • 3 tbsp thai green curry paste (add more to taste)
  • 1 small lemon, juice
  • 1 tbsp soy sauce
  • 250g cooked pealed prawns (can be frozen)
  • 150g white or brown rice
  • (optional) 1 vegetable stock cube
  • warm flatbread
  • (optional) chopped coriander to serve

Method

  • STEP 1
    Cook the rice following the packet instructions. Add the stock cube to the rice before pouring the water over, if using. Heat the oil in a frying pan. Add the onions, garlic, fresh chilli (if using) and cook on a high heat for 2 minutes, stirring often.
  • STEP 2
    Add the red pepper and curry paste and cook for 1 more minute, stirring constantly. Add the coconut milk. If the prawns are frozen, also add them now. Let simmer on a low heat for 10 minutes.
  • STEP 3
    Add the sugarsnaps, soy sauce and lemon juice, stir, add some pepper. If the prawns are not frozen add them now. Allow to simmer for another 5 minutes.
  • STEP 4
    Serve the curry with rice and warm flatbread. Sprinkle with coriander and freshly ground pepper to taste.
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