Thai Green Prawn Curry
This aromatic coconut curry with plump tiger prawns is a delightful blend of flavors that will transport you to the warm, bustling markets of Southeast Asia. The creamy coconut milk base infused with fragrant spices like turmeric, cardamom, and cloves creates a rich and velvety sauce that perfectly complements the tender prawns. Finish with a generous sprinkle of fresh coriander for a burst of freshness in every bite. Enjoy this comforting dish over a bed of fluffy jasmine rice and a side of zesty onion salad for a truly satisfying meal that promises to impress your taste buds.
— Constant Cookbook
Ingredients
- 2 tbsp oil
- 1 onion
- 6 garlic
- 4cm/1½in piece of fresh ginger
- 2 hot green chillies, seeds
- ½ tsp ground turmeric
- 450ml/14fl oz can coconut milk
- 4 green cardamom
- 4 cloves
- 5-6 curry leaves
- 2cm/¾in piece cinnamon
- 2 tbsp chopped fresh coriander
- 500g/1lb 2oz tiger prawns
Instructions
- Heat the oil in a large heavy-based pan with a lid. Add the onion and cook until translucent.
- Add the garlic, ginger and green chillies and cook for two minutes, taking care not to let them brown.
- Add the turmeric and cook for a few seconds, then pour in the coconut milk. Bring slowly to the boil, stirring right from the bottom of the mixture.
- Season with salt, then add the cardamom, cloves, curry leaves and cinnamon. Simmer for a couple of minutes, until the mixture has thickened slightly, then add the coriander and cook for another minute or two.
- Add the prawns and cook for 2-4 minutes, depending on their size. Cover the pan, remove from the heat and set aside for about five minutes. The prawns will continue to cook in the residual heat of the curry (more cooking on the stove will spoil the prawns by overcooking).
- Serve with steamed jasmine rice and a fresh onion salad.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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