Green Prawn Curry


  • 2 tbsp vegetable oil
  • 2 tbsp green curry paste
  • 1 lb raw king prawns (jumbo shrimp), peeled and deveined
  • 4 kaffir lime leaves, torn
  • 1 lemon grass stalk, bruised and chopped
  • 8 fl oz/1 cup coconut milk
  • 2 tbsp fish sauce
  • 1/2 cucumber, seeded and cut into thin batons
  • 10-15 basil leaves
  • 4 fresh green chillies, sliced, to garnish


  1. Heat the oil in a wok or large pan.  Add the green curry paste and fry gently until bubbling and fragrant.
  2. Add the prawns, kaffir lime leaves and chopped lemon grass.  Fry for 2 minutes, until the prawns are pink.
  3. Stir in the coconut milk and bring to a gentle boil.  Simmer, stirring for about 5 minutes or until the prawns are tender.
  4. Stir in the fish sauce, cucumber batons and whole basil leaves, then top with the green chillies and serve from the pan.

* Variation – Strips of skinless chicken breast fillet can be used in place of the prawns if you prefer.  Add them to the pan in step 2 and fry until browned on all sides.

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