Thai green prawn curry

Total time: 35m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 409 Kcal, 23g Protein, 16g Carbohydrates, 27g Fat


  • Prawns
  • 600 g unpeeled raw prawns (organic)
  • 1 red chilli pepper, deseeded, cut into rings
  • 1 lime, rinsed with hot water, dabbed dry, use grated zest and all of the juice
  • 1 tbsp peanut oil
  • Green curry
  • 1 tbsp peanut oil
  • 1 onions, sliced
  • 3 carrots, cut into strips
  • 2 tbsp green curry paste
  • 0.5 papaya, cut into approx. 1 cm cubes
  • 4 dl coconut milk
  • 4 kaffir lime leaves, bruised
  • 1 tsp salt

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  • Prawns

    Using a sharp knife, cut open the prawns right to the tip of the tail. Open up the prawns fully into a "butterfly". Mix the prawns with the lime zest, lime juice and chilli pepper, marinate for approx. 10 mins. Heat the oil in a wok or a wide-bottomed frying pan. Fry the prawns in batches for approx. 2 mins. per batch, remove from the pan and reduce the heat.
  • Green curry

    Heat the oil in the same pan, sauté the onion and curry paste. Add the carrots, papaya and Kaffir lime leaves, cook briefly. Pour in the coconut milk and bring to the boil. Reduce the heat, simmer for approx. 5 mins., season with salt. Add the prawns and heat gently.
  • Serve with:

    Jasmine rice

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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