Everyday Meals

Thai Green Prawn Curry


So quick and easy and packed with flavour, this Thai curry will become a favourite!

Prep time:15 mins

Cook time:9 mins

Serves: 2


  • 2 teaspoons peanut oil
  • 45g Five Tastes Curry Paste Shot - Thai Green
  • 165ml coconut milk
  • ¼ cup water
  • 1 teaspoon fish sauce
  • ½ teaspoon brown sugar
  • 3 baby corn spears, cut into thirds
  • 100g snake (or green) beans, cut into 5cm lengths
  • 1 small finger eggplant, sliced
  • ½ small red capsicum, sliced into strips
  • 200g peeled raw prawn cutlets
  • 1 kaffir lime leaf, very finely shredded (optional)
  • 250g fresh rice noodles, soaked in boiling water until softened, drained
  • Coriander leaves and lime cheeks, for serving


Step 1

Heat oil in a wok over medium heat, add Five Tastes Curry Paste Shot and cook for 1 minute or until fragrant.

Step 2

Stir in coconut milk, water, fish sauce and sugar, cover and simmer for 2-3 minutes.

Step 3

Reduce heat to medium-low, add vegetables, prawns and kaffir lime leaf, cover and cook for 5 minutes or until prawns are cooked through and vegetables are softened.

Step 4

Place noodles into the base of 2 serving bowls and ladle prawn curry over the top. Garnish with coriander and serve with lime for squeezing.

Tasty Tip!

For a richer curry, omit water and use a 270ml can of coconut milk instead.

Thai Green Prawn Curry
Average user rating:
  • 5

Featured in this recipe

  • Green Curry Paste Shot

    Green Curry Paste Shot

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