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Thai Recipes
Prawn Green Thai Curry

Prawn Green Thai Curry

with Carrot and Rice

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Nourishing, flavour-packed, and bursting with fresh green veg, this nourishing 20-minute curry is a guaranteed crowd pleaser. Our special Thai curry paste gives the dish a brilliant kick of heat, whilst the garnish adds a beautiful layer of texture. Served on a bed of steamed rice, and topped with chopped coriander and a squeeze of fresh lime this is fast food at its best.

Preparation Time20 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

1 unit(s)


1 unit(s)


1 bunch(es)


½ unit(s)


1 pot(s)

Thai Green Curry Paste


1 pot(s)

Thai Garnish

½ tin(s)

Coconut Milk

120 grams

King Prawns

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2674 kJ
Energy (kcal)639 kcal
Fat27.0 g
of which saturates22.0 g
Carbohydrate79 g
of which sugars16.0 g
Protein20 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Cook the Rice
Cook the Rice

a) Pour the boiling water from your kettle into a large saucepan on high heat. b) Add a pinch of salt and the basmati rice. c) Lower the heat to medium and cook the rice until tender, 10-12 mins. d) When cooked, drain in a sieve and return to the pan, off the heat, with the lid on.


a) Trim the ends from the carrot and courgette. b) Slice the carrot into thin rounds (no need to peel). Chop the courgette into 1m chunks. c) Roughly chop the coriander (stalks and all). Zest then chop the lime into wedges.

Start the Curry
Start the Curry

a) Heat a splash of oil in a large frying pan on medium-high heat. b) Add the carrot and stir-fry until starting to soften, 2 mins. c) Add the courgette and stir-fry for another 2 mins.

Simmer the Curry
Simmer the Curry

a) Add the green Thai curry paste and garnish and cook, stirring, for 30 seconds. b) Stir in the coconut milk making sure the paste is dissolved. c) Lower the heat and simmer with the lid on (or some foil) until the carrot and courgette are tender, 7-8 mins. d) Stir in the prawns for the last 3-4 mins. TIP: The prawns are cooked when pink on the outside and opaque in the centre.

Finish Up
Finish Up

a) Stir the lime zest into the rice and season to taste with salt and pepper. b) Add a squeeze of lime juice to your curry. c) Season to taste with salt and pepper, adding more lime if you like.


a) Serve the rice in bowls topped with the prawn green Thai curry and a sprinkling of coriander. b) Finish with the remaining lime wedges.