Member recipe

Prawn Thai Green Curry

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Cooking time

Prep: 15 minutes Cook: 15 minutes

Skill level



Serves 2

Spicy, creamy, quick and simple.

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  • 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

  • 150g white or brown rice
  • (optional) 1 vegetable stock cube
  • warm flatbread
  • (optional) chopped coriander to serve


  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.

  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.

  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.

  4. Serve the curry with rice and warm flatbread. Sprinkle with coriander and freshly ground pepper to taste.

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