Thai green prawn curry

Whip up this Asian style prawn dish in just 15 minutes with coconut milk and sugar snap peas – serve over noodles or jasmine rice

  • Prep:10 mins
    Cook:5 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 580
  • fat 49g
  • saturates 31g
  • carbs 13g
  • sugars 8g
  • fibre 3g
  • protein 21g
  • salt 2g


  • 1 tbsp sunflower oil
  • 1 shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 1-2 tbsp Thai green curry paste, or to taste
  • 125ml coconut milk
  • 75g sugar snap peas, thickly sliced diagonally
  • 85g cooked prawns, peeled
  • 1 tsp soy sauce
  • 1 tsp lemon juice
  • small handful coriander, chopped, to serve
  • noodles, to serve


  1. Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.

  2. Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.

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