Thai Prawn Green Curry

Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Main Course
Cuisine: Asian, thai
Keyword: curry, prawn, thai
Servings: 4 people
Author: Fiona Uyema


  • 1 tbsp preferred oil olive oil, coconut oil, veg oil
  • 1 tsp Fused chopped garlic shop
  • 1 tsp Fused crushed chilli shop
  • 1 tsp Fused chopped ginger shop
  • 400 g large prawns
  • 1 onion peeled and thinly sliced
  • 1 carrot peeled and thinly sliced
  • 50g mushrooms peeled and thinly sliced
  • 150 g spinach leaves washed
  • 95 g Fused Thai Green Curry Paste shop
  • 400 mls coconut milk good quality, preferably organic


  • Heat oil in a saucepan on a medium heat.
  • Add the ginger, garlic and chilli. Then fry for a minute infusing the oil.
  • Toss in the onion and fry for a minute.
  • Then add the prawns and fry for a few minutes.
  • Add the remaining vegetables (except the spinach leaves) and mix well together.
  • Add 95g of Fused Thai Green Curry Paste, mix well together and continue to fry for another few minutes.
  • Pour in 400mls of coconut milk and stir. Finally add the spinach leaves.
  • Leave to simmer for at least 10 minutes or more to let the flavours develop nicely.
  • Serve with rice, noodles or homemade flatbread.


This recipe freezes well and can be stored in the fridge for a few days. 
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