Thai Green Prawn Curry

Thai Green Prawn Curry
I've eaten a lot of Thai Green Curry's in my time. A LOT, but they have always been very hit and miss and never quite lived up to expectation. The last occasion I ate a Thai green curry (only a month or so ago) it was a very definite miss! Bland and watery are the words that come to mind.

I really wanted it to redeem itself so when I was offered the chance to try Thai Taste Green Curry Paste, in preparation for Thai New Year in April, I jumped at the chance. 

Luckily for me it was good! The paste had a really good depth of flavour, was well seasoned with a nice spicy kick. The curry only took 20 minutes to prepare , making it a perfect midweek meal . Thai Taste produce many other authentic Thai products and I will be seeking these out at the supermarket next time I visit. A very definite thumbs up from me!


Curry, Prawns
Yield: 4Pin it

Thai Green Prawn Curry

An aromatic thai green prawn curry
prep time: 10 minscook time: 15 minstotal time: 25 mins


  • 1 onion, chopped
  • 1 courgette, sliced
  • 1 red pepper, sliced
  • 4 TBSP Thai Taste Green Curry Paste
  • 400ml Coconut Milk
  • 1 TBSP Fish Sauce
  • 1 TBSP Sweet Chili Sauce
  • Juice of 1 lime
  • 250g Cooked King Prawns
  • Handful of coriander, chopped


  • Step 1: Fry the onion in a little oil until soft. Turn the heat up slightly and quickly stir fry the courgette and pepper. Add the Thai Taste Green Curry paste and stir fry for 2 minutes.
  • Step 2: Add the coconut milk, fish sauce, sweet chilli sauce and lime juice, bring to a simmer then turn down the heat. Cook for 10 minutes, then stir through the cooked prawns for the last 2 minutes.
  • Step 3: Serve with rice and sprinkle with fresh coriander.



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  2. I bought the red paste recently when Sainsburys didn't have my usual brand, and it was absolutely gorgeous, I'm a convert :) Must try the green one too. Your curry recipe sounds yummy!

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  4. I love Thai food and thai green curries in particular. This version looks delish1


  5. I know what you mean about sauces being hit and miss, but I will give this one a go, - thank you for the write up. :-)