Thai Green Prawn Curry Recipes
THAI GREEN PRAWN CURRY
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
Categories Dinner, Main course
Time 15m
Number Of Ingredients 11
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
THAI GREEN PRAWN CURRY RECIPE
This curry is quite easy to make and will only take you 30 minutes. Other vegetables like baby corn or beans can be added for some extra flavour! To make this delicious curry you will need
Provided by admin
Categories Main Dish
Yield 4 people
Number Of Ingredients 12
Steps:
- Begin by heating a few tablespoons of oil over a medium flame in a deep frying pan.
- Add the onions and cook until they become translucent.
- Add in the fish sauce, curry paste, chili, and ginger and stir fry for 3-4 minutes.
- Add the broccoli and cook for another 3-4 minutes.
- Pour the coconut milk and allow it to simmer over a low flame for 4 minutes
- Then add the pak choi and prawn. Let it cook for 7-10 minutes.
- Before serving garnish with lime juice and coriander.
PRAWNS IN THAI GREEN CURRY
Thai green curry paste is made with green chilies, galangal, and kaffir lime, making for a spicy and slightly sweet flavour. We combine it with coconut milk, ginger and fresh herbs in this tasty prawn dish. Serve it over fragrant jasmine rice.
Categories Mains
Yield Serves 6.
Number Of Ingredients 15
Steps:
- Peel and devein prawns, leaving tails intact.
- In a large frypan, sauté ginger, onions and garlic in oil until fragrant. Add red pepper and prawns.
- Cook and stir until prawns are lightly browned on both sides.
- Stir in curry paste, coconut milk and snow peas. Bring to a simmer and cook just until prawns are tender.
- Combine cornstarch, soy sauce and water; stir into prawn mixture and cook just until thickened.
- Stir in mint and basil. Serve immediately over jasmine rice.
Nutrition Facts : Calories 305 Calories, 22.2 g fat, 19.6 g protein, 9.0 g carbohydrate, 2.3 g fibre, 1421 mg sodium
THAI GREEN CURRY WITH PRAWNS
Serve with sticky rice and mango salsa
Provided by joannecoyle
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Combine all of the paste ingredients in a food processor.
- Fry half the curry paste gently for a few minutes until you can smell the aromas (careful not to burn). Cook the rice according to the packet instructions (rinse with cold water first).
- Add the coconut milk and, refill the tin with cold water and add. Mix to combine and bring to a simmer.
- Add the aubergines and cook for 12 mins.
- Add the the peppers with the rest of the curry paste and juice of the lime after 12 mins. Cook for 3 mins.
- Add the beans and the raw prawn and cook until prawns are pink (3 mins). Season and serve.
EASY YUMMY KING PRAWN THAI GREEN CURRY
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
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 PRAWN NOODLES RECIPE BY TASTY
Here's what you need: prawn, salt, pepper, garlic, green chili, peas, thai green curry paste, noodle, lime
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Fry the prawns with salt and pepper until they've just turned pink. Take out and set aside.
- In the same pan, fry the garlic and green chili for a few minutes before stirring in the peas and Thai green curry paste.
- Add the prawns and noodles and mix together for another couple of minutes.
- Serve with a little lime juice squeezed over.
- Enjoy!
Nutrition Facts : Calories 326 calories, Carbohydrate 50 grams, Fat 3 grams, Fiber 3 grams, Protein 22 grams, Sugar 3 grams
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