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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.


  • 100 ml peanut oil

  • 250 ml coconut milk

  • 250 ml coconut cream

  • 6 tablespoons fish sauce

  • 2 tablespoons palm sugar

  • 12 king prawns peeled and de-veined

  • 320 g white fish cut into cubes

  • 12 thai basil leaves

  • 6 apple eggplants cut into quarters

  • 180 g bamboo shoots

  • 4 winged beans topped and tailed

  • 4 snake beans topped and tailed

  • 4 kaffir lime leaves

  • 4 tablespoons crushed peanuts

  • 2 taro stems of celery

  • 16 sprigs coriander

  • Curry Paste

  • 3 garlic cloves

  • 3 small chilli's

  • 3 large green chilli's split and deseeded

  • 2 tablespoons galangal chopped and pounded

  • 3 coriander roots chopped and pounded

  • 1 whole kaffir lime juiced

  • 1 stalk lemongrass

  • 8 eschallots

  • 12 leaves of chilli's to enhance colour

  • 0.5 teaspoon coriander

  • 0.5 teaspoon cumin

  • 0.5 teaspoon white pepper

  • 1 teaspoon shrimp 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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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.