Thai Green Prawn Curry Recipe

Vegetable oil: Used for sautéing the curry paste and ensuring it doesn't stick to the pan.

Green curry paste: A fragrant and spicy paste that forms the base of the curry's flavor.

Coconut milk: Adds a creamy texture and balances the spiciness of the curry paste.

Prawns: The main protein in the dish, providing a sweet and succulent taste.

Snow peas: Adds a crunchy texture and a fresh, slightly sweet flavor.

Red bell pepper: Contributes a sweet and slightly tangy flavor, along with vibrant color.

Fish sauce: Enhances the umami flavor of the dish, adding depth and complexity.

Brown sugar: Balances the flavors by adding a touch of sweetness.

Basil leaves: Adds a fresh, aromatic flavor that complements the curry.

Cilantro: Provides a fresh, citrusy note that brightens the dish.

Lime: Served on the side to add a zesty, tangy finish to the curry.

When cooking green curry paste, it's essential to let it sizzle in the vegetable oil for a couple of minutes before adding the coconut milk. This step helps to release the full aroma and flavors of the paste, creating a more robust and fragrant curry.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements the Thai green curry.

• green curry paste - Substitute with red curry paste: Red curry paste can be used if green curry paste is unavailable, though it will alter the color and flavor slightly.

• coconut milk - Substitute with almond milk: Almond milk can be used for a lighter, less creamy texture, though it won't have the same richness.

• prawns - Substitute with chicken breast: Chicken breast is a versatile protein that can absorb the flavors of the curry well.

• snow peas - Substitute with green beans: Green beans have a similar crunch and can be used if snow peas are not available.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell pepper provides a similar sweetness and crunch.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it lacks the fishy undertone.

• brown sugar - Substitute with honey: Honey can be used for sweetness, though it will add a different flavor profile.

• basil leaves - Substitute with mint leaves: Mint leaves can provide a fresh, aromatic note similar to basil.

• cilantro - Substitute with parsley: Parsley can be used for a fresh, green flavor if cilantro is not available.

• lime - Substitute with lemon: Lemon can provide a similar acidity and brightness to the dish.

• Allow the Thai green prawn curry to cool to room temperature before storing. This helps prevent condensation, which can make the curry watery when reheated.
• Transfer the curry to an airtight container. Make sure to use a container that is the right size to minimize air space, which can lead to freezer burn.
• Label the container with the date and contents. This will help you keep track of how long the curry has been stored.
• Store the curry in the refrigerator if you plan to consume it within 2-3 days. The prawns and vegetables will maintain their texture and flavor best within this timeframe.
• For longer storage, place the container in the freezer. The curry can be frozen for up to 3 months without significant loss of quality.
• When ready to eat, thaw the curry in the refrigerator overnight. This slow thawing process helps maintain the texture of the prawns and vegetables.
• Reheat the curry gently on the stovetop over medium heat. Stir occasionally to ensure even heating and to prevent the coconut milk from separating.
• If the curry appears too thick after reheating, add a splash of coconut milk or chicken broth to achieve the desired consistency.
• Taste the curry after reheating and adjust the seasoning if necessary. Sometimes, flavors can mellow during storage, so you might need to add a bit more fish sauce or lime juice to brighten it up.

• For a quick and easy method, use the microwave. Place the Thai green prawn curry in a microwave-safe dish. Cover it loosely with a microwave-safe lid or plastic wrap. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating. Check if the prawns are heated through; if not, continue in 30-second intervals.

• For a more even and controlled reheating, use the stovetop. Transfer the curry to a saucepan or skillet. Heat over medium-low heat, stirring occasionally to prevent sticking and ensure even heating. Cook until the prawns and vegetables are heated through, usually about 5-7 minutes.

• If you prefer to retain the original texture and flavors, use a double boiler. Place the curry in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until the curry is heated through. This gentle method helps maintain the integrity of the coconut milk and vegetables.

• For a crispy twist, try reheating in an oven. Preheat your oven to 350°F (175°C). Transfer the curry to an oven-safe dish and cover with aluminum foil. Heat for about 15-20 minutes, or until the prawns and vegetables are hot. This method can slightly caramelize the sauce, adding a new layer of flavor.

• If you have an air fryer, you can use it for a quick reheat. Preheat the air fryer to 320°F (160°C). Place the curry in an air fryer-safe dish and heat for 5-7 minutes, stirring halfway through. This method can give the prawns a slightly crispy exterior while keeping the inside tender.

• Large pan: Used to heat the oil and cook the curry paste, prawns, and vegetables.

• Wooden spoon: Ideal for stirring the curry paste and other ingredients without scratching the pan.

• Measuring spoons: Used to measure the vegetable oil, fish sauce, and brown sugar accurately.

• Measuring cup: Used to measure the coconut milk and green curry paste.

• Knife: Essential for slicing the red bell pepper and chopping the cilantro.

• Cutting board: Provides a safe surface for chopping and slicing ingredients.

• Tongs: Useful for handling the prawns and mixing the ingredients in the pan.

• Serving bowl: Used to serve the finished curry.

• Lime squeezer: Handy for squeezing lime wedges over the curry before serving.

Prep ingredients ahead: Chop red bell pepper and snow peas in advance to save time during cooking.

Use pre-made curry paste: Opt for store-bought green curry paste to cut down on preparation time.

Quick thaw prawns: If using frozen prawns, thaw them quickly by placing them in a bowl of cold water for 15 minutes.

One-pan cooking: Use a large pan to cook everything together, minimizing cleanup time.

Batch cook: Double the recipe and freeze half for a quick meal later.

Pre-wash herbs: Wash and dry basil leaves and cilantro ahead of time.