Restaurant Style Prawn Thai Green Curry Recipe | Creamy Thai Curry with Coconut Milk
Author: 
Recipe type: Main
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
 
Ingredients
  • 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
Instructions
  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.
  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.
  3. Remove each vegetable and set aside. Add a little more oil only if the skillet feels too dry.
  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.
  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.
  6. Add the thick coconut cream and stir well until everything is combined. Bring the mixture to a gentle boil.
  7. Add all the sautéed vegetables to the coconut curry base. Pour in the fish sauce and give everything a good stir.
  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.
  9. Finally, add the sautéed prawns and fresh Thai basil leaves to the curry. Stir gently to combine.
  10. Taste the prawn Thai green curry and adjust the seasoning with an additional splash of fish sauce if needed.
  11. Allow it to simmer gently until the prawns are heated through and the curry reaches your desired consistency.
  12. Switch off the flame and your delicious Prawn Thai Green Curry is ready!
Recipe by Flavor Quotient at https://flavorquotient.com/2026/11/prawn-thai-green-curry-recipe/