King Prawn Thai Green Curry


For the Thai Green Curry Paste (can use shop bought for ease)

  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 shallot, finely chopped
  • 4 green bird’s-eye chillies, chopped
  • 4 garlic cloves, crushed
  • thumb-sized piece fresh root ginger, grated
  • 1 lemongrass stalk, finely chopped
  • pinch salt
  • small bunch fresh coriander, stalks and leaves
  • 2 dried kaffir lime leaves
  • 1 tbsp fish sauce
  • pinch ground white pepper 

For the Curry:

  • 1 tbsp vegetable oil
  • 1 x 400ml can coconut milk
  • 2 tbsp Thai green curry paste 
  • 100g/3½oz fine green beans
  • 100ml/3½fl oz chicken or vegetable stock
  • 1 tbsp palm sugar, or caster sugar
  • 1-2 tsp Thai fish sauce
  • 500g/1lb 2oz raw, peeled king prawns
  • 1 dried kaffir lime leaf
  • 1 lime, zest and juice


  1. To make the Thai Green Curry Paste lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant. Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic, ginger, lemongrass and salt. Pound to a paste with the pestle. 
    Cut the coriander stalks into chunks, then add the coriander stalks and crumble the dried kaffir lime leaves into the mix. (set aside the leaves to add to the finished curry) Continue to grind until fairly smooth then add the fish sauce and a pinch of white pepper. (You can store this paste for a couple of weeks in the fridge topped with a little olive oil)
  2. Heat the vegetable oil in a wok or large frying pan over a medium heat. Add the solid cream from the top of the can of coconut milk and then add the Thai green curry paste. Fry for 2-3 minutes until the paste has cooked a little and is fragrant. Add the remaining coconut milk, bring to a boil, then lower the heat to a simmer. Add the green beans and continue cooking for 2-3 minutes, stirring occasionally. The coconut milk should be reduced and thickened before adding the chicken stock.
    Then add the sugar and the fish sauce to the curry.
    As Prawns don't take too long to cook add the raw king prawns and cook for 3-5 minutes until they are cooked through. Lastly, Crumble in the crushed kaffir lime leaf, fresh lime juice and zest, and chopped coriander. 
  3. Serve with rice or noodles and enjoy!


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