Thai Green Prawn Curry Recipe

 Fish is the Dish –Top fish tips for all the family
We have a rule in our house, whoever, does the cooking doesn’t do the washing up.  For the most part it works.  I tend to do more of the cooking as I don’t work in the mornings.  However, this week I had a work deadline, so I didn’t manage to get anything organised.  Hubby was a bit disappointed at first but then jumped in did the cooking and the washing up!  He actually said it was a nice change as he was starting to forget how to cook.

Luckily for him, I had everything sorted including the recipe.  I can’t take a lot of credit for this as we’d been sent a plethora of prawns (one of our favourites) from the lovely folks at Lyons Seafood and a recipe for Prawn curry from Fish is the Dish.

According to hubby the recipe was incredibly easy.  Here it is.

Prawn Curry

Serves 5


  • 5 TBSP of Thai Green Curry Paste
  • 1 tbsp olive oil
  • 1 finely chopped onion
  • 1 tin of chopped tomatoes
  • 1 tin of coconut milk
  • 2 packs of king prawns



  1. Heat the olive oil over a high heat and add the curry paste, mixing for a few moments to release the flavours.
  2. Add the finely chopped onions
  3. Add the tomatoes and coconut milk, then reduce the sauce on a medium heat until it starts to thicken.
  4. Once the sauce begins to thicken, add the prawns. They’re already cooked so you just need to heat them through for around 5 minutes.

We served ours on a bed of Jasmine rice.  Originally, we were asked for ways to improve the curry, honestly, it was lovely as it was, but if I did it again I’d be tempted to add some root ginger, kaffir limes leaves and garnish it with some sticks of cucumber.








Author: mediocremum

A slightly older mum of one, who drinks far too much red wine and has an unhealthy obsession with her slow cooker. During the day she's an ICT Trainer, Social Media/Online Marketing consultant and does a bit of public speaking. Full Profile on Google+

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