Quick Thai Prawn Curry

Quick Thai Prawn Curry

05 April 2016

A Thai green curry smells as if it has taken hours to make and marinate, but it is actually ready in no time at all.
  • Recipe





Preperation Time


Cooking Time



1 tbsp vegetable oil

3 spring onions

finely chopped

1 green pepper

cut into small strips

Juice of 1/2 lime

1 tsp light soft brown sugar

Small piece of root ginger

2 tsp Thai green paste - just add more if you like it hotter

400ml coconut milk

2tbsp thai fish sauce

400g frozen raw prawns - thawed

200g sugar snap peas

Large handful fresh chopped coriander


1Heat the oil in the Stirfry, add the spring onions, green pepper and ginger and fry gently until slightly soft, about 3-4 minutes

2Add the curry paste and cook for 1 minute then pour in the coconut milk. Thai fish sauce, lime juice and sugar

3Add the prawns, sugar snap peas and cook until the prawns turn pink. Sprinkle with fresh chopped coriander

4Serve with Basmati rice or noodles. For a quick veggie alternative, replace the prawns with aubergine and fry with the vegetables at the beginning.