Best 4 Easy Yummy King Prawn Thai Green Curry Recipes
Craving a delightful Thai culinary experience that tickles your taste buds? Look no further! This comprehensive guide will introduce you to the enticing flavors of an easy-to-make yet delectable dish: "Easy Yummy King Prawn Thai Green Curry." Discover the secrets to creating an authentic, creamy, and aromatic Thai green curry at home. Prepare to tantalize your palate with a symphony of flavors — sweet, savory, spicy, and a hint of tang — that will transport you to the vibrant streets of Thailand. Let's embark on a culinary journey and uncover the culinary magic behind this mouthwatering dish.
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THAI GREEN PRAWN CURRY
Whip up this Asian style prawn dish in just 15 minutes with coconut milk and sugar snap peas - serve over noodles or jasmine rice
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 11
Steps:
- Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.
- Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.
Nutrition Facts : Calories 580 calories, Fat 49 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 2 milligram of sodium
EASY THAI PRAWN CURRY
Try our easy Thai prawn curry on a busy weeknight. This quick dinner is ready in under 20 minutes and flavoured with warming red Thai curry paste
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.
- Tip in the prawns, then cook for 5-10 mins more, depending on how large they are. Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.
Nutrition Facts : Calories 203 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.25 milligram of sodium
EASY YUMMY KING PRAWN THAI GREEN CURRY
This is an easy recipe with amazing results. I first tried this with fresh chilli, lemongrass and ginger, but the things I list here can be kept as part of your fridge/cupboard stock and therefore this can be made at the drop of a hat, pretty much no prep needed, and tastes just as good. We have this on a weekly basis. The consistency of the sauce will be quite thin, which is fine, do not try to thicken it, it is meant to be that way. I serve this in a bowl, on a plate with the rice to the side, so you can scoop up a forkful of rice then dip and pick up prawns, mushrooms and sauce. I would recommend tasting once you put the stock etc in, if it is too sweet, add more stock, you can tinker with the amount of stock and coconut milk to your taste. The coriander must be fresh, it really makes the dish. Enjoy!
Provided by Marychef
Categories Curries
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a wok or large frying pan.
- Add the ginger, lemongrass, chilli flakes and cook for one minute.
- Add the curry paste and stir well, and cook for two minutes.
- Add the coconut milk, fish sauce and chicken stock and bring to a boil.
- Reduce the heat to a strong simmer and add the mushrooms. Simmer for 8-9 minutes.
- Add the prawns. If your prawns are already cooked, then heat through for no more than 2-3 minutes, or they will become tough. If raw prawns are being used, cook until they are completely turned pink and then two minutes more.
- Stir in the coriander for the last minute of cooking.
- Serve with jasmine rice.
Nutrition Facts : Calories 347.1, Fat 25.4, SaturatedFat 15.7, Cholesterol 159.8, Sodium 2243.2, Carbohydrate 9, Fiber 0.7, Sugar 3.1, Protein 23.1
THAI GREEN CURRY
Make and share this Thai Green Curry recipe from Food.com.
Provided by Silv0440
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place 1/2 tin of coconut milk into saucepan and add green curry paste. Stir well until the paste is cooked.
- Add chicken and stir for a few minutes.
- Add the remaining coconut milk and bring to the boil.
- Add vegies, then add fish sauce, sugar and lime leaves. Bring to the boil until cooked.
- Test for flavour then add basil and chilli.
Nutrition Facts : Calories 925.7, Fat 59.6, SaturatedFat 48.6, Cholesterol 103.8, Sodium 1317.3, Carbohydrate 71.8, Fiber 31.4, Sugar 40, Protein 41.5
Tips:
- Use fresh, high-quality ingredients whenever possible.
- Don't be afraid to adjust the amount of chili paste to suit your taste.
- If you can't find Thai basil, you can use regular basil instead.
- Serve the curry with steamed rice or jasmine rice.
- To make the curry ahead of time, cook it according to the recipe and then let it cool completely. Store the curry in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
King Prawn Thai Green Curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is packed with flavour, thanks to the combination of coconut milk, green chilies, and aromatic herbs. The prawns are cooked until tender and succulent, and the vegetables add a pop of colour and crunch. Serve the curry with steamed rice or jasmine rice for a complete meal.
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