Thai Green Prawn Curry

A fragrant Thai prawn curry made by simmering coconut milk with aromatics and spices before gently poaching succulent tiger prawns.

Seafood Main Course Dairy Free Gluten Free Curry Prawns Coconut Milk

Estimated Nutrition

Calories

373.7

kcal / serving

1494.6 kcal total

Carbs

6.6g

per serving

26.5 g total

Fat

28.5g

per serving

113.8 g total

Protein

26.3g

per serving

105.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

450

Coconut Milk

from a can

NutsSeeds

cloves

Garlic

crushed

0.5

tsp

Turmeric

ground

pods

Green Cardamom

lightly crushed

piece

Cloves

whole

piece

Curry Leaves

Cinnamon

stick

tbsp

Coriander

fresh, chopped

piece

Salt

to taste

OilsFats

tbsp

Oil

Seafood

500

Tiger Prawns

cleaned, de-veined, shells removed, tail intact

Vegetables

piece

Onion

finely sliced

Ginger

fresh, crushed

piece

Green Chillies

hot, seeds removed, finely chopped

Method

Heat the oil in a large heavy-based lidded pan and cook the onion until translucent.

Add the garlic, ginger, and green chillies and cook for two minutes without browning.

Stir in the turmeric for a few seconds before slowly pouring in the coconut milk and bringing it to a boil.

Season with salt, add aromatics, and simmer until the mixture thickens slightly, then stir in coriander.

Add prawns and cook for up to 4 minutes before removing from heat to rest covered for 5 minutes.

Serve with steamed jasmine rice and a fresh onion salad.