Thai Green Prawn Curry with Spekko Jasmine Rice

Thai Green Prawn Curry with Spekko Jasmine Rice

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Serves 2

A few years ago, I went through a labour intensive phase and tried to make everything at home. It just seemed quite obvious that a fresh green curry paste would be far better tasting than a commercial one. The one problem I did encounter was that I could not handle the smell of shrimp paste. So, I went back to the drawing board and after a bit of experimentation I decided that I would use commercial curry paste and a fresh one too!!! Here is my quick and easy interpretation of Thai Green Curry!


400ml coconut milk, preferably Mae Ploy
4 lime leaves
20ml green curry paste, preferably Mae Ploy
2 tsp sugar
Salt to taste
12 king prawns, shelled and deveined
Fresh basil to garnish

For the fresh paste

4 tbsp coriander leaves or roots
1 spring onion
Water to make a paste

Here’s how:

Liquidise the coriander roots, leaves and spring onion into a smooth paste. Pour coconut milk into saucepan. Add lime leaves and simmer gently until the coconut milk is fragrant. Stir in green curry paste, salt and sugar. Simmer until the paste dissolves. Add fresh paste and simmer gently. Add prawns and once the tails begin to curl slightly, remove from heat.

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Yudhika recommends Spekko Jasmine Rice for this dish because

This variant offers a delicious, naturally fragrant flavor and cooks to a soft, slightly sticky texture. It is ideal for any exotic dishes. Add something special with Spekko fragrant jasmine!

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