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Thai Green Prawn Curry

Thai Green Prawn Curry

Fragrant green Thai curry with garlic, ginger and chillies blended with lime leaves, fresh coriander and tiger prawns

  • 0 - 30 Minutes
  • Easy
  • Serves 4




  • 2 packs Tilda Steamed Coconut, Chilli & Lemongrass Basmati or Tilda Steamed Coconut Basmati
  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • Bunch fresh coriander, stalks chopped, leaves roughly torn
  • 3 cloves garlic, crushed
  • Thumb piece of ginger, peeled and grated
  • 2 green chillis, finely sliced
  • 1 tsp ground turmeric
  • 1 can coconut milk
  • 4 cardamom pods, cracked
  • 4 cloves
  • 4 kaffir lime leaves
  • 1 cinnamon stick
  • 450g tiger prawns shelled, deveined
  • Salt and pepper to season

How to make Thai Green Prawn Curry

  1. Heat the oil in a large pan with a lid. Add the onion and coriander stalks, cook gently for 8-10 mins

  2. Add the garlic, ginger, green chillies and turmeric and cook for another 2 mins

  3. Pour in the coconut milk, bring to the boil. Season with a pinch of salt and pepper; add the cardamom, cloves, lime leaves and cinnamon. Simmer for 3-4 mins until thickened

  4. Add the prawns and cook for 3-4 mins. Cover the pan, remove from heat and set aside for about 5 minutes – the prawns will continue to cook. Ensure they are fully cooked before serving

  5. Cook the rice according to pack instructions and serve with the curry, garnished with the coriander leaves