A fragrant and creamy Thai green prawn curry recipe with plump and juicy prawns and nutty edamame beans. Make your own Thai green prawn curry at home with this simple recipe and this easy to make Thai green curry paste. Better than a takeaway any night of the week.
Place a wok or large shallow pan onto a medium heat. Add 3 tablespoon of Thai green curry paste and cook for 1 minute to release the flavours.
Next add a can of coconut milk and stir well until fully combined with the paste.
Continue to stir until heated through.
Next add a small amount of cold water to 1 tablespoon of plain flour and mix into a paste. Add this to the sauce and stir in. Continue to heat and stir until sauce starts to thicken. (Skip this step if gluten free and see expert tips below for other ways to thicken the sauce)
Add the raw king prawns to the green sauce and bring to a gentle simmer. TIP: do not boil as this will cause the sauce to thin out.
Season with lime juice, lime zest, brown sugar and fish sauce (if you're making a vegetarian curry replace the fish sauce with a vegan fish sauce or seaweed paste). Stir well and cook at a simmer for 2-3 minutes or until prawns are bright pink.
Next, add your choice of vegetables (I added edamame beans) and heat for a further 1-2 minutes or until veg is cooked but still crisp and bright green.
Top with fresh basil, fresh chillies and Crispy onions. Dish up and serve with rice.
Extra spiciness: If you like your Thai green curry spicy then add chopped, fresh green chillies during cooking or as a topping. Taste the chillies first so you have a rough idea of how much heat you're adding. The curry paste already contains chillies so if you're not a fan of too much heat then don't go crazy. Use the smaller, thinner finger chillies for extra heat or use the larger green chillies for a milder flavour.How to make curry sauce thicker: Use full fat coconut milk in the recipe. Add full fat yogurt to the sauce. Instead of serving rice at the side, mix it directly into your curry whilst still in the pan. If adding vegetables that release water during cooking (e.g. courgettes, mushrooms) roast these in the oven first and then mix into the finished curry. Or add flour to the curry. To avoid flour lumps forming I usually mix 1 tablespoon of flour with a bit of water to form a paste. Then add the flour paste to the curry and mix well.How much curry paste is needed to make a curry? 2-3 tablespoon of paste is usually enough when making a curry for 2-4 people.How to store? Once made, allow the Thai green curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.Is this recipe gluten free? Yes its gluten free, as long as you don't use the above flour option for thickening. But do always check the packets of the individual ingredients you are using. Generally the main ingredients in this curry are naturally gluten free.