Description

Jamie Oliver’s Thai Green Prawn Curry is a flavorful Thai dish made with prawns, green curry paste, and coconut milk, simmered together with fresh herbs, vegetables, and lime. It’s served with steamed rice, creating a balanced meal that’s light yet satisfying.

Ingredients

Scale

- 400g raw prawns (peeled and deveined)

- 2 tablespoons Thai green curry paste

- 1 can (400ml) coconut milk

- 1 tablespoon fish sauce

- 1 tablespoon soy sauce

- 1 tablespoon olive oil

- 1 lemongrass stalk (bruised and finely chopped)

- 2 kaffir lime leaves (optional)

- 1 red chili (sliced, for garnish)

- 1 lime (zest and juice)

- 1 bunch fresh coriander (chopped)

- 1 tablespoon sugar

- 200g green beans or sugar snap peas

- Steamed rice (to serve)

Instructions

Step 1: Prepare the Ingredients

Peel and devein the prawns if not already done. Chop the lemongrass finely and set aside. If you’re using green beans or sugar snap peas, trim and wash them. Slice the red chili for garnish and chop the fresh coriander.

Step 2: Heat the Oil and Curry Paste

In a large pan or wok, heat the olive oil over medium heat. Add the Thai green curry paste and the chopped lemongrass. Stir-fry for 2-3 minutes, until fragrant. This releases the flavors of the curry paste and lemongrass.

Step 3: Add the Coconut Milk

Pour the coconut milk into the pan and stir well to combine with the curry paste. Bring the mixture to a gentle simmer, then add the fish sauce, soy sauce, and sugar. Stir to blend all the flavors.

Step 4: Cook the Vegetables

Add the green beans or sugar snap peas to the pan and cook for 4-5 minutes, until they begin to soften. If you’re using kaffir lime leaves, add them at this stage for extra fragrance.

Step 5: Add the Prawns

Add the prawns to the curry and simmer for another 3-5 minutes, until the prawns are cooked through and turn pink. Be careful not to overcook the prawns, as they can become tough.

Step 6: Finish with Lime and Coriander

Once the prawns are cooked, stir in the lime zest, lime juice, and half of the chopped coriander. Taste the curry and adjust the seasoning with more fish sauce, soy sauce, or lime juice if needed.

Step 7: Serve

Serve the Thai green prawn curry hot, garnished with the sliced red chili and the remaining coriander. Enjoy it over steamed rice to soak up the flavorful sauce.