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Green Curry of Prawns and Fish

This is a traditional and simple Thai Green Curry, using only fresh ingredients with no one flavour overwhelming the other but all coexisting harmoniously - A principal of Asian cooking which this recipe exemplifies.


  • Curry Paste


  • 1.

    Place coconut and peanut oil into a heavy base fry pan and bring to the boil.

  • 2.

    Split the cream (separate the fat from the coconut cream, using existing oil to assist).

  • 3.

    Add the curry paste and fry for a further 12 minutes. Add crushed kaffir lime leaves and fry until fragrant, ensure the ingredients are cooked enough to prevent raw taste.

  • 4.

    Stir constantly to prevent ingredients sticking to pan.

  • 5.

    Add all the coconut milk, palm sugar and fish sauce, then bring to the boil and allow to simmer for 7-10 minutes.

  • 6.

    Add apple eggplant, bamboo shoots, winged beans, snake beans, celery, taro stems, basil, fish and prawns.

  • Curry Paste:

  • 1.

    Use mortar and pestle to pound all fresh ingredients including spices then place in a food processor and blend until smooth.

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» Top Wine Matches For This Recipe

Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Green Curry of Prawns and Fish.


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Posted by Report
Awesome recipe - took time to prepare but well worth the effort.
Paired the dish with 2009 Leeuwin Estate Chardonnay.
Tonight substituting chicken for fish & prawns to be paired with 2005 Giaconda Chardonnay
Posted by HumairaReport
Sounds like a lot of hard work. I wonder if I can use ready made green curry paste. And coconut milk. Dont get coconut cream here.