Thai Green Prawn Curry

A white ceramic bowl containing, white rice, prawns, bamboo shoots, Thai basil, red chilli slices, and creamy curry sauce.

5 from 4 votes

Easy Thai green curry prawns recipe with prawns/shrimp cooked in authentic Thai-style creamy green curry sauce. One of the best spicy prawn curry recipes you can whip up everything in 15 minutes. Enjoy with Thai jasmine rice or noodles.

Prep Time5

Cook Time10

Course: Main Course

Cuisine: Thai Cuisine

Servings:

Calories: 233kcal

Author: Khin

Ingredients

400 grams Prawns/shrimp Peeled and deveined raw king prawns, or tiger prawns ( About 0.88lbs )
400 ml Coconut milk Full cream coconut milk, ( stir well before use )
4 tbsp Green curry paste Thai green curry paste, I used Mae Ploy curry paste.
100 ml Water Add more water if needed
100 grams Bamboo shoots Tinned or fresh
handful Thai basil Or Italian basil
4-5 leaves Kaffir lime leaves Remove the stem part, Or 1tsp lime zest
1-2 Chilli pepper Or birdeye chilli
2 tbsp Fish sauce
1 tbsp Brown sugar Palm sugar or white sugar

US Customary - Metric

Instructions

Heat the pan to medium heat. Add half of the coconut milk, and reduce the coconut milk for 1-2 minutes or until the oil appears.
Add green curry paste and stir it well for a few seconds until fragrant.
Then pour in water and the rest of the coconut milk. Season the dish with fish sauce and sugar.
Stir in bamboo shoots and prawns. Cook for 1-2 minutes or until the prawns are cooked.
Finish with kaffir lime leaves and fresh chillies. Make a taste test and add more salt or fish sauce if needed.
Transfer to a serving plate and serve with plain rice or rice noodles.

Notes

How to enjoy this dish? Thai jasmine rice or rice noodles are typical pairings. You can also have it with egg noodles, wheat noodles, coconut rice, or fried rice.
What type of green curry paste to use? I usually use Mae Ploy green curry paste, which is easy to get at our local supermarkets in the UK. It is made of lemongrass, green chilli, salt, galangal, shrimp paste, coriander seeds, cumin, kaffir lime zest, pepper, and turmeric.
Instead of Mae Ploy, you can also use Maesri, Chef’s Choice, Lobo, Aroy-D or green curry paste.
Is green curry very spicy? Yes, it is a spicy dish made of hot green chillies and spicers, rather than Thai red and yellow curry.
How to reduce the spiciness? You can reduce the curry paste amount and omit fresh chillies.
To keep the prawns/shrimp succulent and prevent them from overcooking, ensure the sauce reaches your desired consistency before adding prawns.
Use full-cream coconut milk. Aroy-D and Chaokoh are my favourites in making Thai recipes.
Do not recommend pre-cooked prawns for this recipe. Suggest using fresh or frozen raw prawns for the best flavour. Frozen prawns should be fully defrosted before cooking.
This recipe is for 4 servings, and the nutritional facts are calculated approximately without rice. You can tap and adjust the serving size at the top of the recipe card.

Nutrition