Thai green curry

Tasteful Thai green curry Recipe

This light and lovely seafood dish is a flash in the pan, but will fast become a family favourite.
Thai green curry
Prep Time : 0:15 | Cook Time : 0:10 | Total Time : 0:25 | Serving : 4 person.


  • 1 tablespoon peanut oil

  • 2 brown onions, cut into wedges

  • 1 tablespoon finely grated ginger

  • 1/4 cup (75g) green curry paste

  • 400ml coconut milk

  • 1/2 cup (125ml) Massel chicken style liquid stock

  • 4 kaffir lime leaves

  • 600g firm white fish fillet (such as ling), cut into 3cm pieces

  • 500g prawns, peeled leaving tails intact, deveined

  • 115g pkt baby corn, halved

  • 225g can sliced bamboo shoots, drained

  • 1 tablespoon lime juice

  • 1 tablespoon fish sauce

  • 1 tablespoon palm sugar

  • Coriander leaves, to serve

  • Steamed jasmine rice, to serve


  • Step 1

    Heat the oil in a wok over high heat. Add the onions and stir-fry for 2-3 minutes or until softened slightly. Add the ginger and curry paste and stir-fry for 1 minute or until aromatic.

  • Step 2

    Add the coconut milk, stock and kaffir lime leaves and bring to a simmer. Add the fish, prawns, baby corn and bamboo shoots and cook for 2-3 minutes or until fish and prawns are just cooked through. Remove from heat.

  • Step 3

    Add the lime juice, fish sauce and sugar and gently stir to combine. Spoon among serving bowls. Top with coriander leaves. Serve immediately with steamed rice, if desired.

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