Jamie Oliver Thai Green Prawn Curry is made with onion, garlic, fresh red chillies, ginger, lemongrass, groundnut oil, lime leaves, king prawns, sugarsnap peas, peas, coconut cream, vegetable stock, fish sauce, and lime. This easy Thai Green Prawn Curry recipe creates a flavorful dinner that takes about 20 minutes to prepare and can serve up to 4 people.
More Jamie Oliver Recipe:
- Jamie Oliver Fish Thai Green Curry
- Jamie Oliver Leftover Chicken Curry
- Jamie Oliver Leftover Pork Curry
💚 Why You’ll Love Jamie Oliver’s Thai Green Prawn Curry:
- Quick and Easy: This recipe takes just about 20 minutes to prepare, making it perfect for busy weeknights.
- Flavorful: The combination of fresh ingredients like ginger, lemongrass, and lime leaves creates an authentic and aromatic Thai flavor.
- Healthy: Packed with protein from prawns and vitamins from a variety of green vegetables, it’s a nutritious meal.
- Customizable: You can adjust the spice level to your liking by adding more or less chillies.
- Impressive: Despite its simplicity, this dish looks and tastes like it came from a restaurant, impressing your family and guests.
🍋 Jamie Oliver Thai Green Prawn Curry Ingredients
- 1 large onion
- 2 cloves of garlic
- 1-2 fresh red chillies
- 3 cm piece of ginger
- ½ stalk of lemongrass
- Groundnut oil
- 2 lime leaves (optional)
- 400 g raw, peeled king prawns (from sustainable sources)
- 200 g sugarsnap peas, mangetout, or green beans
- 100 g peas
- 50 g coconut cream
- 100 ml organic vegetable stock (optional)
- Thai fish sauce or other Asian fish sauce
- 1 lime
🍵 How To Make Jamie Oliver Thai Green Prawn Curry
- Preparation: Peel and finely slice the onion and chillies. Peel and finely chop the garlic and ginger. Discard the outer layer of the lemongrass and finely chop.
- Cooking the Aromatics: Drizzle 1 to 2 teaspoons of oil into a pan and sauté the onion, garlic, chilli, ginger, lemongrass, and lime leaves (if using) over medium heat for 4 to 5 minutes, until soft but not colored.
- Adding Main Ingredients: Add the prawns, sugarsnap peas, mangetout, green beans, peas, coconut cream, and organic vegetable stock (optional) or 100 ml of water to the pan. Bring to a gentle simmer and cook for 3 to 5 minutes, or until the prawns are cooked through and the vegetables are tender.
- Final Seasoning: Take the pan off the heat and add a splash of fish sauce and a squeeze of lime juice to taste.
- Serving: Serve on a bed of rice. Garnish with sliced red chilli and coriander leaves. Add lime wedges for squeezing over.
💭 Recipe Tips
- Fresh Ingredients: Use fresh prawns, ginger, and lemongrass to make the curry taste better.
- Don’t Overcook Prawns: Cook prawns until they turn pink and white inside to keep them soft.
- Adjust Spice: Control how spicy the curry is by adding more or less fresh red chillies. Remove seeds for less heat.
- Quality Coconut Cream: Use good coconut cream to make the curry rich and creamy.
- Balance Flavors: Taste the curry before serving and add fish sauce and lime juice to balance the salty and sour taste.
🍚 What To Serve With Thai Green Prawn Curry?
Thai Green Prawn Curry goes well with jasmine rice, steamed broccoli, cucumber salad, or naan bread. You can also serve it with stir-fried vegetables, mango chutney, pickled radishes, or a green salad for a tasty dinner.
🎚 How To Store Leftovers Thai Green Prawn Curry?
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Place the curry in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Thai Green Prawn Curry?
- In The Oven: Preheat the oven to 350°F (175°C). Place the curry in an oven-safe dish, cover with foil, and heat for about 15-20 minutes or until hot.
- In The Microwave: Transfer the curry to a microwave-safe bowl, cover, and heat on high for 2-3 minutes, stirring halfway through.
- On The Stove: Pour the curry into a saucepan and heat over medium heat, stirring occasionally, until warmed through.
FAQs
Can I Use Frozen Prawns For This Recipe?
Yes, you can use frozen prawns. Just make sure to thaw them completely and pat them dry before cooking.
What Can I Use Instead Of Groundnut Oil?
You can use vegetable oil, coconut oil, or olive oil as alternatives.
Can I Use Dried Lemongrass Instead Of Fresh?
Yes, you can use dried lemongrass. Use about 1 teaspoon of dried lemongrass as a substitute.
What Kind Of Fish Sauce Should I Use?
Thai fish sauce is ideal, but any Asian fish sauce will work.
Is Coconut Milk A Good Substitute For Coconut Cream?
Yes, you can use coconut milk instead of coconut cream. Use about 150 ml of coconut milk to replace 50 g of coconut cream.
More Jamie Oliver Recipe:
- Jamie Oliver Sweet Potato And Chickpea Curry
- Jamie Oliver Corner Shop Curry
- Jamie Oliver Chickpea And Spinach Curry
Jamie Oliver Thai Green Prawn Curry Nutrition Facts
- Calories: 219
- Fat: 8.5g
- Saturates: 4.4g
- Sugars: 7.1g
- Protein: 23.6g
- Carbs: 10.3g
Jamie Oliver Thai Green Prawn Curry
Description
Jamie Oliver Thai Green Prawn Curry is made with onion, garlic, fresh red chillies, ginger, lemongrass, groundnut oil, lime leaves, king prawns, sugarsnap peas, peas, coconut cream, vegetable stock, fish sauce, and lime. This easy Thai Green Prawn Curry recipe creates a flavorful dinner that takes about 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preparation: Peel and finely slice the onion and chillies. Peel and finely chop the garlic and ginger. Discard the outer layer of the lemongrass and finely chop.
- Cooking the Aromatics: Drizzle 1 to 2 teaspoons of oil into a pan and sauté the onion, garlic, chilli, ginger, lemongrass, and lime leaves (if using) over medium heat for 4 to 5 minutes, until soft but not colored.
- Adding Main Ingredients: Add the prawns, sugarsnap peas, mangetout, green beans, peas, coconut cream, and organic vegetable stock (optional) or 100 ml of water to the pan. Bring to a gentle simmer and cook for 3 to 5 minutes, or until the prawns are cooked through and the vegetables are tender.
- Final Seasoning: Take the pan off the heat and add a splash of fish sauce and a squeeze of lime juice to taste.
- Serving: Serve on a bed of rice. Garnish with sliced red chilli and coriander leaves. Add lime wedges for squeezing over.
Notes
- Fresh Ingredients: Use fresh prawns, ginger, and lemongrass to make the curry taste better.
- Don’t Overcook Prawns: Cook prawns until they turn pink and white inside to keep them soft.
- Adjust Spice: Control how spicy the curry is by adding more or less fresh red chillies. Remove seeds for less heat.
- Quality Coconut Cream: Use good coconut cream to make the curry rich and creamy.
- Balance Flavors: Taste the curry before serving and add fish sauce and lime juice to balance the salty and sour taste.