Easy Yummy King Prawn Thai Green Curry Recipes

THAI GREEN PRAWN CURRY

Thai green prawn curry image

Whip up this Asian style prawn dish in just 15 minutes with coconut milk and sugar snap peas - serve over noodles or jasmine rice

Provided by Good Food team

Time 15m

Number Of Ingredients 11

Ingredients

1 tbsp sunflower oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
1-2 tbsp Thai green curry paste, or to taste
125ml coconut milk
75g sugar snap peas, thickly sliced diagonally
85g cooked prawns, peeled
1 tsp soy sauce
1 tsp lemon juice
small handful coriander, chopped, to serve
noodles, to serve

Steps:

Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.
Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.

Nutrition Facts : Calories 580 calories, Fat 49 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 2 milligram of sodium

EASY THAI PRAWN CURRY

Easy Thai prawn curry image

Try our easy Thai prawn curry on a busy weeknight. This quick dinner is ready in under 20 minutes and flavoured with warming red Thai curry paste

Provided by Good Food team

Categories Dinner, Main course

Time 20m

Number Of Ingredients 8

Ingredients

1 tbsp vegetable oil
1 onion, chopped
1 tsp fresh root ginger
1-2 tsp Thai red curry paste (we used Sharwood's)
400g can chopped tomatoes
50g sachet coconut cream
400g raw frozen prawns
coriander, chopped, to serve (optional)

Steps:

Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.
Tip in the prawns, then cook for 5-10 mins more, depending on how large they are. Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.

Nutrition Facts : Calories 203 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.25 milligram of sodium

EASY YUMMY KING PRAWN THAI GREEN CURRY

Easy Yummy King Prawn Thai Green Curry image

This is an easy recipe with amazing results. I first tried this with fresh chilli, lemongrass and ginger, but the things I list here can be kept as part of your fridge/cupboard stock and therefore this can be made at the drop of a hat, pretty much no prep needed, and tastes just as good. We have this on a weekly basis. The consistency of the sauce will be quite thin, which is fine, do not try to thicken it, it is meant to be that way. I serve this in a bowl, on a plate with the rice to the side, so you can scoop up a forkful of rice then dip and pick up prawns, mushrooms and sauce. I would recommend tasting once you put the stock etc in, if it is too sweet, add more stock, you can tinker with the amount of stock and coconut milk to your taste. The coriander must be fresh, it really makes the dish. Enjoy!

Provided by Marychef

Categories Curries

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

250 g peeled headless king prawns
150 g baby button mushrooms
150 ml coconut milk
150 ml chicken stock
2 teaspoons green curry paste
1 teaspoon gingerroot, in oil
1 teaspoon lemongrass, in oil
1 teaspoon dried chili pepper flakes
2 tablespoons fish sauce
1 tablespoon oil
3 tablespoons chopped fresh coriander

Steps:

Heat the oil in a wok or large frying pan.
Add the ginger, lemongrass, chilli flakes and cook for one minute.
Add the curry paste and stir well, and cook for two minutes.
Add the coconut milk, fish sauce and chicken stock and bring to a boil.
Reduce the heat to a strong simmer and add the mushrooms. Simmer for 8-9 minutes.
Add the prawns. If your prawns are already cooked, then heat through for no more than 2-3 minutes, or they will become tough. If raw prawns are being used, cook until they are completely turned pink and then two minutes more.
Stir in the coriander for the last minute of cooking.
Serve with jasmine rice.

Nutrition Facts : Calories 347.1, Fat 25.4, SaturatedFat 15.7, Cholesterol 159.8, Sodium 2243.2, Carbohydrate 9, Fiber 0.7, Sugar 3.1, Protein 23.1

THAI GREEN CURRY

Thai Green Curry image

Make and share this Thai Green Curry recipe from Food.com.

Provided by Silv0440

Categories Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

500 g chicken thigh fillets, diced
5 Japanese eggplants
3 (13 1/2 ounce) cans coconut milk
0.5 (4 ounce) can green curry paste (Maesri Brand)
100 g basil leaves
3 red chili peppers, sliced
1 tablespoon fresh lime leaves, finely chopped
3 tablespoons fish sauce
1 tablespoon sugar
mixed vegetables, eg broccoli, cauliflower, zucchini, capiscum

Steps:

Place 1/2 tin of coconut milk into saucepan and add green curry paste. Stir well until the paste is cooked.
Add chicken and stir for a few minutes.
Add the remaining coconut milk and bring to the boil.
Add vegies, then add fish sauce, sugar and lime leaves. Bring to the boil until cooked.
Test for flavour then add basil and chilli.

Nutrition Facts : Calories 925.7, Fat 59.6, SaturatedFat 48.6, Cholesterol 103.8, Sodium 1317.3, Carbohydrate 71.8, Fiber 31.4, Sugar 40, Protein 41.5

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