Easy Yummy King Prawn Thai Green Curry
Dive into the irresistible flavors of this Easy Yummy King Prawn Thai Green Curry—an aromatic, satisfying dish that’s ready in just 30 minutes! Bursting with succulent king prawns, tender green beans, and crisp bamboo shoots, this curry is simmered in a fragrant coconut milk base infused with Thai green curry paste, fish sauce, and optional kaffir lime leaves for an authentic touch. Garnished with fresh basil leaves and a pop of heat from sliced red chili, this dish is perfectly balanced in sweetness, spice, and tanginess. Serve it over fluffy jasmine rice with a wedge of lime for a quick, restaurant-quality meal that’s perfect for weeknight dinners or entertaining guests. Easy to make, packed with bold flavors, and naturally gluten-free—this Thai classic is the ultimate comfort food for curry lovers!
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Ingredients
- 500 g king prawns (peeled and deveined)
- 3 tbsp Thai green curry paste
- 400 ml coconut milk
- 1 tbsp vegetable oil
- 2 tbsp fish sauce
- 1 tsp sugar
- 3 leaves kaffir lime leaves (optional)
- 1 whole red chili (sliced, for garnish)
- 200 g bamboo shoots (drained)
- 150 g green beans (trimmed)
- 10 leaves fresh basil leaves
- 1 whole lime (cut into wedges, for serving)
- 4 servings cooked jasmine rice (for serving)
Directions
Step 1
Heat the vegetable oil in a large pan or wok over medium heat.
Step 2
Add the Thai green curry paste and fry for 1-2 minutes, stirring frequently, until fragrant.
Step 3
Slowly pour in the coconut milk and stir until the paste is fully dissolved and blended with the milk.
Step 4
Add the fish sauce, sugar, and kaffir lime leaves (if using). Simmer for 5 minutes to allow the flavors to meld together.
Step 5
Stir in the bamboo shoots and green beans. Cook for 5-6 minutes, or until the vegetables are tender but still slightly crunchy.
Step 6
Add the king prawns to the pan and cook for 3-4 minutes, or until just pink and cooked through.
Step 7
Taste the curry and adjust the seasoning, adding more fish sauce or sugar as needed.
Step 8
Remove the pan from the heat and stir in the fresh basil leaves.
Step 9
Serve the curry hot over cooked jasmine rice, garnished with sliced red chili and a wedge of lime on the side.
Nutrition Facts
| Serving size | (1985.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1785.0 |
| Total Fat 19.5g | 0% |
| Saturated Fat 3.7g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 975mg | 0% |
| Sodium 4055.6mg | 0% |
| Total Carbohydrate 262.5g | 0% |
| Dietary Fiber 12.5g | 0% |
| Total Sugars 48.6g | |
| Protein 149.3g | 0% |
| Vitamin D 760IU | 0% |
| Calcium 609.3mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 3637.7mg | 0% |
Source of Calories