Prawn Thai-Style Green Curry

with Rice

This quick and delicious Prawn Thai-Style Green Curry with Rice recipe is the perfect hearty weeknight dinner option!



Ready In:

20 minutes


563 kcal per serving

Good For:

1 of your 5 a day

With Rice

Prawn Thai-Style Green Curry

Per Serving:

Energy (kJ/kcal) – 2356/563

Fat (g) – 20

Sat. Fat (g) – 16

Carbohydrates (g) – 75

Sugars (g) – 11

Fiber (g) – 4

Protein (g) – 22

Cholesterol (mg) – 0

Salt (g) – 1.63

  • 1 Carrot
  • 1 Bunch of Coriander
  • 1 Tbsp Thai Green Curry Paste
  • 200ml Coconut Milk
  • 150g Long Grain Rice
  • 1 Courgette
  • ½ Lime
  • 1 Pinch of Chilli Flakes
  • 150g King Prawns

Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Saucepan, Sieve, Cutting Board, Knife, Zester, Frying Pan and a Bowl.

Step by Step Instructions

Step 1: Cook the Rice

Fill and boil your kettle, pour the boiling water into a saucepan on high heat. Add 0.25 tsp of salt and the rice.

Lower the heat to medium and cook the rice until tender, 10-12 mins. When cooked, drain in a sieve and return to the pan, off the heat, with the lid on.

Step 2: Prep the Veg

Meanwhile, trim the ends from the carrot and courgette. Slice the carrot into thin rounds (no need to peel!).

Chop the courgette into 1cm chunks. Roughly chop the coriander (stalks and all).

Zest then chop the lime into wedges.

Step 3: Start the Curry

Heat a splash of oil in a large frying pan on medium-high heat. Add the carrots and stir-fry until starting to soften, 2 mins.

Add the courgette and stir-fry for another 2 mins.

Step 4: Cook the Curry

Add the Thai curry paste and a pinch of chilli flakes (only add a pinch, they’re hot!) and cook, stirring, for 30 seconds. Stir in the coconut milk until everything is combined.

Lower the heat and simmer with the lid on (or some foil) until the carrots and courgettes are almost tender, 4-5 mins. Stir in the prawns and cook for another 3-4 mins.

TIP: The prawns are cooked when pink on the outside and opaque in the centre.

Step 5: Finish Up

Stir the lime zest into the rice and season to taste with salt and pepper. Add a squeeze of lime juice to your curry.

Season to taste with salt and pepper, adding more lime juice if you like.

Step 6: Serve the Dish

Serve the rice in bowls topped with the curry and a sprinkling of coriander.

Finish with another pinch of chilli flakes for anyone that likes things spicy, and the remaining lime wedges.

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