Jamie Oliver Thai Green Prawn Curry

This Jamie Oliver Thai Green Prawn Curry is everything you want in a weeknight dinner—fresh, vibrant, and full of flavor. With juicy prawns, crunchy green veggies, and a creamy coconut base, it hits the perfect balance between spicy, sour, and savory. I made this on a whim one evening, and it completely blew me away with how quick yet impressive it was. (inspired by Jamie Oliver)

Ingredients Needed

For the Curry:

• 1 large onion
• 2 cloves of garlic
• 1–2 fresh red chillies (adjust to taste)
• 3 cm piece of fresh ginger
• ½ stalk of lemongrass
• 1–2 teaspoons groundnut oil
• 2 lime leaves (optional but aromatic)
• 400 g raw, peeled king prawns (sustainably sourced)
• 200 g sugarsnap peas, mangetout, or green beans
• 100 g peas (frozen or fresh)
• 50 g coconut cream
• 100 ml organic vegetable stock (optional, or use water)

For Seasoning:

• Thai fish sauce (or any Asian fish sauce)
• 1 lime

Optional Garnish:

• Fresh coriander leaves
• Sliced red chilli
• Lime wedges

How To Make Jamie Oliver Thai Green Prawn Curry

Prep the Ingredients:

Start by peeling and finely slicing the onion and red chillies. Peel and finely chop the garlic and ginger, then trim and finely slice the lemongrass after removing the tough outer layer. This prep sets the tone for the fresh, zesty flavor.

Cook the Aromatics:

In a large frying pan or wok, heat 1–2 teaspoons of groundnut oil over medium heat. Add the onion, garlic, chilli, ginger, lemongrass, and lime leaves (if using). Sauté for 4 to 5 minutes until everything is softened and fragrant—don’t let them brown.

Add the Good Stuff:

Now toss in the prawns along with your chosen green veggies—sugarsnap peas, mangetout, or green beans—and the peas. Stir in the coconut cream and either the vegetable stock or water. Let it all gently simmer for 3 to 5 minutes, just until the prawns are pink and the veg is tender but still crisp.

Finish with Flavor:

Take the pan off the heat and season with a splash of fish sauce and a good squeeze of fresh lime juice. Stir, taste, and adjust as needed—this is where the magic balance of salty, sour, and spicy comes together.

Serve It Up:

Ladle the curry over fluffy jasmine rice. Garnish with extra chilli, coriander, and lime wedges for that final zingy touch.

Why I Love This Recipe

I whipped this up after a long day when I needed something warm and nourishing but didn’t want to spend an hour cooking. It came together so quickly, yet tasted like something you’d order at a fancy Thai spot. Even my partner—who usually avoids prawns—went back for seconds. It’s that kind of clever, no-fuss dish that still feels special.

Recipe Tips

• Fresh is Best: Fresh ginger, lemongrass, and prawns make a big difference.
• Don’t Overcook Prawns: They should be just pink and opaque. Overcooking makes them rubbery.
• Spice Level Control: Use fewer chillies or deseed them for less heat.
• No Coconut Cream? Use 150 ml coconut milk instead.
• Balance Before Serving: A splash more lime or fish sauce can elevate the whole dish.

How To Store This Jamie Oliver Thai Green Prawn Curry

At Room Temperature

Serve immediately after cooking. Don’t leave it out for more than 2 hours due to the seafood.

In the Fridge

Cool completely, then store in an airtight container for up to 3 days.

In the Freezer

Transfer to a freezer-safe container. Freeze for up to 3 months. Defrost overnight in the fridge before reheating.

Reheating

• Microwave: Heat in 2–3 minute bursts, stirring halfway.
• Stove: Gently reheat in a saucepan over medium heat.
• Oven: Place in a covered dish at 175°C (350°F) for 15–20 minutes.

Nutrition Facts (per serving)

• Calories: 219
• Carbs: 10.3g
• Protein: 23.6g
• Fat: 8.5g
• Sugar: 7.1g
• Fibre: 2.4g
• Sodium: 720mg

Let’s Answer a Few Questions!

Can I use frozen prawns?
Totally! Just thaw and pat them dry first.

What’s a good lemongrass substitute?
You can use 1 teaspoon of dried lemongrass or a splash of lemongrass paste.

Is groundnut oil necessary?
Not at all—any neutral oil like vegetable or coconut oil works fine.

Can I make it vegetarian?
Yes! Swap prawns for tofu or mushrooms and skip the fish sauce or use soy sauce.

Do I need to use lime leaves?
They’re optional, but they add a gorgeous citrusy aroma if you have them.

Try More Recipes:

• Jamie Oliver Sweet Potato And Chickpea Curry
• Jamie Oliver Corner Shop Curry
• Jamie Oliver Chickpea And Spinach Curry