Thai Green curry is one of the most flavourful Thai dishes that you can make at home. Add some zing to dinner with this easy-peasy Thai Green Prawn Curry. The main ingredient is the green curry paste, you can make this from scratch but it requires some unusual ingredients so I usually just buy a readymade paste. You will find this in any Thai supermarket or big supermarket. I’d advise you to buy a good quality paste even if it is a bit more expensive. You only use a spoon or two per recipes so it is worth it to pay a bit extra. I will share more recipes with this green curry paste, it is very handy.
Ever since I tried green curry on a night out, it is my preferred dish every time we go to a Thai restaurant and if it’s served with seafood even better. I love the creaminess from the coconut milk, however sometimes it can be a bit heavy so to avoid this we can reduce the amount of coconut milk by adding a bit of water or veggie broth to the recipe. I’ll show you below how you can make a rich but still healthy thai green curry today.
I was looking forward to telling you about this Thai Green Prawn Curry recipe, both if you are a Thai food lover or this is your first Thai dish I’m pretty sure you are going to love this recipe. Cooking it again for this post has been the perfect excuse to have another Thai night. My personal touch to this dish is the sweet potato chunks, it adds a bit of sweetness that goes really well with the spicy flavours of the curry.
Although this thai green prawn curry is such a delight on its own, it also works really well with cauliflower rice. It is a healthy alternative to white rice and is delicious in this dish, find out below how easy it is to make.
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Prepare yourselves for my latest curry obsession: 30-minute for a spicy, aromatic, sweet and savoury Thai Green Prawn Curry with cauliflower rice!
- 1 Tbsp of olive oil or coconut oil
- 1 garlic clove, minced
- 1 small onion, finely chopped
- 1 Tbsp (2 cm root) freshly grated ginger
- 2 Tbsp green curry paste
- 400 ml canned coconut milk
- 3/4 cup hot water +1/2 vegetable stock cube
- 1 medium (2 cups) sweet potatoe, diced
- 8 mushrooms, thickly sliced
- 16 prawns (fresh or defrosted)
- 1 lime, for juice and serving
- 1 Tbsp Olive oil
- 2 garlic cloves, finely minced
- 1 small cauliflower, grated
Heat 1 Tbsp of oil in a large pan on a medium heat, add the garlic and the onion. Fry for 5' or until it starts to turn golden brown.
Add the grated ginger and the green curry paste, cook for 3' stirring continuously or until fragrant.
Add the mushrooms and the potatoes to the pan, fry for 3'.
Pour in the coconut milk and the veggie broth. Turn the heat up and gently bring to the boil. Reduce heat to medium and simmer for 10-15', or until the potatoes are cooked and the sauce has reduced slightly.
Stir in the prawns and cook for a further 5'.
Add the salt and squeeze the lime, stir well. Serve with cauliflower rice and lime wedges. Garnish the dish with coriander leaves and chili if you spicy dishes.
Heat 1 Tbsp of oil in a large pan on a medium heat, add the garlic and saute 3'. Add the grated cauliflower and cook for 8'. Add salt and pepper to taste.
*If the sauce is too liquid remove 1/2 cup of it and add 1/2 Tbsp of corn meal, whisk until dissolved and then pour it back into the sauce. It'll become thicker within seconds.
* You can substitute cauliflower for rice if you prefer. Use 1 cup of rice and cook it as per the package instructions