Recipe by Lee Jackson
"I lived above a Thai restaurant for a year in Sydney and they made the best green curry I've ever tasted. I was a regular customer and they even loaned me plates and bowls. I managed to persuade the chef to let me know how he made the curry. I've adapted it slightly to bring down the heat but it's still got a nice kick to it. Apparently the paste will keep in the fridge for up to 4 months! Serve immediately over fluffy jasmine rice."
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1 1/2 teaspoons
minced fresh ginger root
green chile peppers, chopped
lemon grass, minced
chopped fresh cilantro
fresh green beans, trimmed
1 (7 ounce) can
baby corn, drained
1 (14 ounce) can
peeled and deveined medium shrimp (30-40 per pound)
We've made this many times now and it's always a mind-blower! Always best when the green beans are nice and fresh and tender. Made it once with sub-par coconut milk...that was a mistake. Omitted the lemon grass, otherwise followed the recipe. The sauce is soupy buy we just add an arrowroot slurry at the end and it thickens it right up. Will make this again and again and again...
I used this recipe as a base, but as others have mentioned it definitely needs fish sauce! Even tho I love coconut, I find I enjoy dish like this much better if I use less coconut milk and substitute some veggie broth. My veggies of choice are zucchini, red pepper and bean sprouts; but it's very versatile that way. Serve with noodles or rice in a big soup bowl, and relax about the thin consistency! There are some beautiful green curry pastes out there so often use that as a short cut.
Delicious! Delicious! Delicious! Followed the recipe accurately except for the quantities, can't weigh out grams of this and grams of that... next time it'll come out a bit different - that's the joy of cooking. I used frozen beans and corn and served on basmati rice. Saved and on my list to make again very soon. Thank you.
The texture of this curry is really thin, so only use a necessary amount of coconut milk, DO NOT use the whole can. I also thought that the taste was a bit too sour. Otherwise, this would make a good green curry.
I had to omit the lemon grass as it was way too woody to put through the food processor. The only other changes I made were to add more soy sauce (low-sodium) and a splash of fish sauce. I'm not a big fan of canned baby corn but they worked great in this recipe. Served it over wide rice noodles as that's what I had on hand. Good stuff! Thanks, Lee!
I've made this several times and love it. I usually use pan fried tofu instead of prawns and change up the veggies. I also cut down the lime juice a bit, maybe use only one lime instead of two. I've also made the mistake of using low fat coconut milk which was awful - the regular coconut milk really helps cut the heat and thicken the sauce. I agree with other reviews that you can cut down the amount of milk, however.
Delicious and very fragrant! I used 1 lime instead of 2 because it seemed like a lot, yet it still turned out a little on the sour side so I added some sugar and chopped cashews to soften it. As others mentioned, the consistency was watery. Don't skim on the coconut milk because that's what balances out the lime, I used flour to thicken it and it turned out great. Stir in a teaspoon of fish sauce at the end for perfection!
4 stars with my addition of 2 tsp fish sauce and about 1/2 of the coconut milk. I felt it was a good base recipe, but wasn't at it's best without the fish sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Green Curry Prawns
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 391
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