Bring home the vibrant flavors of Thailand with this delicious prawn Thai green curry! Succulent jumbo prawns and colorful vegetables simmered in a rich, creamy coconut curry infused with aromatic Thai green curry paste and fresh basil make this an irresistible treat.
If you love Thai food, this creamy prawn Thai green curry is one recipe you absolutely must try!
Made with succulent jumbo prawns, crunchy sautéed vegetables, aromatic Thai green curry paste and a rich coconut milk and cream base, this curry is bursting with authentic Thai-inspired flavors.
Finished with a generous handful of fresh Thai basil leaves, it is wonderfully fragrant, mildly spicy and deliciously creamy.
The best part? This restaurant-style Thai green curry is surprisingly easy to make at home. Serve it piping hot with a bowl of fragrant Jasmine rice, and you have a delicious Thai-inspired meal that feels like a treat!
What is Prawn Thai Green Curry?
Thai green curry, traditionally known as Gaeng Keow Wan, is one of Thailand’s most popular curries.
It gets its characteristic green color and aromatic flavor from Thai green curry paste, which typically contains green chillies, lemongrass, galangal, kaffir lime and other fragrant ingredients.
The curry is commonly prepared with coconut milk, which balances the heat of the green curry paste with its natural sweetness and creamy texture. It can be made with chicken, seafood, tofu or vegetables.
In this version, jumbo prawns are the star ingredient. They are accompanied by zucchini, red bell peppers and broccoli, all simmered in a rich coconut-based green curry sauce and finished with fresh Thai basil.
The result is a beautiful balance of creamy, spicy, savory and aromatic flavors.
Ingredients for Prawn Thai Green Curry
Jumbo prawns: Peeled and deveined prawns make the perfect protein for this curry. I prefer keeping the tails on for a more attractive presentation.
Thai green curry paste: This is the flavor powerhouse of the recipe. It brings together the characteristic heat and fragrance of Thai green curry. You can use a good-quality store-bought paste to make this recipe convenient.
Coconut milk: Coconut milk forms the base of the curry sauce, lending it a smooth, creamy consistency while balancing the spice.
Coconut cream: For an extra-rich and luxurious curry, I use thick coconut cream along with coconut milk. It gives the sauce a beautiful body and velvety texture.
Zucchini: Cut into large half-moon chunks, zucchini adds a lovely freshness and soft bite to the curry.
Red bell pepper: Its mild sweetness and vibrant color complement the green curry beautifully.
Broccoli: Broccoli florets add texture and a little crunch, making the curry more wholesome.
Fresh Thai basil: An essential finishing ingredient that lends the curry its distinctive sweet, peppery and aromatic notes.
Fish sauce: Fish sauce adds the savory, salty depth that brings all the Thai flavors together. Adjust the quantity according to your taste.
How to make Prawn Thai Green Curry?
Step 1: Heat 2 tablespoons of oil in a skillet. Add the cleaned and deveined jumbo prawns and sauté for approximately 2–3 minutes on each side, until they turn opaque. Remove the prawns from the skillet and set aside.
Step 2: Using the same skillet, add the remaining oil and sauté the zucchini, red bell pepper and broccoli separately until they are lightly cooked but still retain some bite.
Step 3: Remove each vegetable and set aside. Add a little more oil only if the skillet feels too dry.
Pro tip: Sautéing the vegetables separately helps preserve their individual textures and prevents them from becoming mushy while simmering in the curry.
Step 4: Heat approximately 1 tablespoon of oil in a large stockpot. Add the Thai green curry paste and sauté it over medium heat until it becomes fragrant and the oil begins to separate from the paste.
Pro tip: This step is important because frying the curry paste helps release its aromatic flavors.
Step 5: Once the curry paste begins sticking to the bottom of the pot, gradually pour in the coconut milk while continuously stirring with a spatula. This helps dissolve the curry paste evenly into the coconut milk and creates a smooth curry base.
Step 6: Add the thick coconut cream and stir well until everything is combined. Bring the mixture to a gentle boil.
Step 7: Add all the sautéed vegetables to the coconut curry base. Pour in the fish sauce and give everything a good stir.
Step 8: Let the curry simmer for approximately 5 minutes, allowing the vegetables to soften further and absorb all the wonderful flavors of the green curry sauce.
Step 9: Finally, add the sautéed prawns and fresh Thai basil leaves to the curry. Stir gently to combine.
Step 10: Taste the prawn Thai green curry and adjust the seasoning with an additional splash of fish sauce if needed.
Step 11: Allow it to simmer gently until the prawns are heated through and the curry reaches your desired consistency.
Step 12: Switch off the flame and your delicious prawn Thai green curry is ready!
How to Serve Prawn Thai Green Curry?
Prawn Thai green curry is best enjoyed piping hot with freshly steamed Jasmine rice. The fragrant rice soaks up the rich coconut curry sauce beautifully, making every bite incredibly satisfying.
You can also serve it with Thai sticky rice if you prefer a slightly different texture.
Recipe Notes & Tips
Don’t overcook the prawns: Sauté them just until opaque initially. They will be added back to the curry towards the end and get cooked completely; avoid prolonged simmering after adding the prawns.
Sauté the vegetables separately: This little extra step helps retain their texture and prevents them from turning mushy.
Fry the curry paste properly: Allow the green curry paste to cook in oil until fragrant and the oil begins separating. This helps develop its flavor.
Adjust the consistency: If you prefer a thinner curry, add a little more coconut milk. For a thicker, richer curry, allow it to simmer a little longer.
Adjust the seasoning: Fish sauce provides the saltiness and umami in this recipe. Taste before adding more, as different brands can vary in saltiness.
Fresh Thai basil makes a difference: Don’t skip it! The fresh basil adds a wonderful fragrance that complements the creamy coconut curry.
Frequently Asked Questions
1. Can I use frozen prawns for prawn Thai green curry?
Yes! Frozen prawns work perfectly well. Thaw them completely, drain any excess moisture and pat them dry before cooking.
2. Can I use regular basil instead of Thai basil?
Thai basil has a distinctive peppery, slightly anise-like flavor. Regular sweet basil can be used if Thai basil is unavailable, although the flavor will be slightly different.
3. Is Thai Green Curry very spicy?
Thai green curry can be quite spicy depending on the curry paste used. You can control the heat by adjusting the quantity of curry paste and increasing the coconut milk or cream for a milder & slightly sweeter curry.
4. Can I prepare prawn Thai green curry in advance?
You can prepare the curry base and sauté the vegetables ahead of time. However, I recommend cooking the prawns and adding them closer to serving time for the best texture.
5. What vegetables can I use in prawn Thai green curry?
Apart from zucchini, bell peppers and broccoli, you can also use baby corn, Thai eggplant, mushrooms, bamboo shoots and green beans.
More delicious Thai recipes from Flavor Quotient
- Jumbo prawns - 500 gms, peeled & deveined with tails on
- Zucchini - 1, large, cut into large half-moon chunks
- Red bell pepper - 1, large, cut into 1-inch pieces
- Broccoli - 1, small head, cut into bite-sized pieces
- Thick Coconut cream - 1 cup
- Coconut milk - 1 cup
- Thai green curry paste - 100 gms / ¼ cup
- Flavorless oil (Canola, Sunflower etc) - 4 to 8 tbsp
- Fresh Thai basil leaves - 1 cup
- Fish sauce - 2 tbsp or as per taste
- Heat 2 tablespoons of oil in a skillet. Add the cleaned and deveined jumbo prawns and sauté for approximately 2–3 minutes on each side, until they turn opaque. Remove the prawns from the skillet and set aside.
- Using the same skillet, add the remaining oil and sauté the zucchini, red bell pepper and broccoli separately until they are lightly cooked but still retain some bite.
- Remove each vegetable and set aside. Add a little more oil only if the skillet feels too dry.
- Heat approximately 1 tablespoon of oil in a large stockpot. Add the Thai green curry paste and sauté it over medium heat until it becomes fragrant and the oil begins to separate from the paste.
- Once the curry paste begins sticking to the bottom of the pot, gradually pour in the coconut milk while continuously stirring with a spatula. This helps dissolve the curry paste evenly into the coconut milk and creates a smooth curry base.
- Add the thick coconut cream and stir well until everything is combined. Bring the mixture to a gentle boil.
- Add all the sautéed vegetables to the coconut curry base. Pour in the fish sauce and give everything a good stir.
- Let the curry simmer for approximately 5 minutes, allowing the vegetables to soften further and absorb all the wonderful flavors of the green curry sauce.
- Finally, add the sautéed prawns and fresh Thai basil leaves to the curry. Stir gently to combine.
- Taste the prawn Thai green curry and adjust the seasoning with an additional splash of fish sauce if needed.
- Allow it to simmer gently until the prawns are heated through and the curry reaches your desired consistency.
- Switch off the flame and your delicious Prawn Thai Green Curry is ready!
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