Dive into the invigorating flavours of Southeast Asia with this Prawn Thai-Style Green Curry with Rice recipe. It’s a speedy, flavour-packed dinner option that delivers a robust and hearty meal, perfect for those busy weeknights!
The Prawn Thai-Style Green Curry is made using succulent prawns, cooked until just tender, swim in a lush green curry sauce infused with the quintessential Thai combination of creamy coconut milk, aromatic herbs, and fiery green chillies. The prawns absorb this symphony of flavours, making every bite a rich and spicy delight.
The complexity of the green curry is balanced with the addition of tender vegetables, adding a satisfying crunch and nutritional boost to the dish. The blend of flavours harmonises the heat, tang, sweetness, and creaminess that Thai cuisine is revered for.
Served over a bed of fluffy rice, the green curry gains an additional dimension. The grains of rice soak up the flavoursome curry, providing a wonderful counterbalance to the spice and creating a complete, fulfilling meal.
Despite its exotic flavours and depth, this Prawn Thai-Style Green Curry with Rice recipe is surprisingly quick and easy to prepare. This makes it a perfect option for weeknight dinners when you crave something comforting, hearty, and a little out of the ordinary, right at home!
Prawn Thai-Style Green Curry with Rice
Print RecipeIngredients
- 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
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.
