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.








Happy Valentine’s Day!

Madame has taken to leaving her own design flare around the house recently.

So I don’t know what possessed me to buy her these for Valentine’s Day.  They’re super cute though.  They’re home-made crayons from the Little Green Paintbox, which come in a lovely little canvas drawstring bag. They also do other shapes as well (cars, bears, elephants, tortoises)!

However, she did try to eat the brown one!  Can’t blame her really as it really does look like a chocolate.  No fear though as they’re made from soy wax and bees wax and are coloured with natural mineral powders!

Happy Valentine’s Day Everyone!

Slow Cooker Green Thai Chicken Curry

I know some people think they’re Retro but I love my slow cooker and I use it about 3 times a week.  I work in the afternoons so it’s perfect.  I lump everything in it in the morning and switch it on before I head out.  It saves me rushing around trying to cook in the midst of Madame’s bedtime routine.  My husband and I found that we were eating later and later so now as soon as she is in bed dinner is served.

I thought I would start compiling a few of my favourite recipes.  The lovely Dawn at the The Moiderer is also compiling a list and has some slow cooker tips so do pop over and check out some of the recipes.  She also has a Mclinky so you can add your own recipes as well.  I quite fancy trying the Creamy Pesto Chicken.

My only tip is always brown meat before you put it in even if the recipe doesn’t call for it.

Without further ado…here is my first recipe.


Slow Cooker Green Thai Chicken Curry

Recipe Type: Main
Cuisine: Thai
Author: Mediocre Mum
Prep time:
Cook time:
Total time:
Serves: 4-6
Thai Green Chicken Curry
  • 455 g of diced chicken breast
  • One sachet of Sharwood’s Thai Green Curry Paste
  • 400 ml can of coconut milk
  • 250 ml chopped green beans
  • 250 ml chopped cauliflower
  • 1/2 a red pepper chopped
  • 2 teaspoons of sugar
  1. Brown the chicken for a few minutes in a frying pan.  Then throw it all into the slow cooker mix well.  Cook on low for 8-10 hours.  Serve with basmati rice and naans for dipping.
  2. Enjoy!