Prawns with Green Curry

Preparation info

  • Serves


    • Difficulty


Appears in

Ken Hom Cooks Thai

Ken Hom Cooks Thai

By Ken Hom

Published 2001

  • About

A delicious classical Thai recipe that I have made more accessible without compromising the essential taste of Thai cookery. The green curry is domesticated, as it were, by the coolness of the coconut milk. This is a wonderful meal when served with plain rice.


  • 450 g (1 lb) raw prawns
  • tablespoons groundnut (peanut) oil


Peel the prawns and discard the shells. Using a small sharp knife, remove the fine digestive cord. Wash the prawns in cold water and pat them dry with kitchen paper.

Heat a wok or large frying pan until it is very hot, add the oil, and then add the garlic, shallots and cumin seeds and stir-fry for 5 minutes or until well toasted. Then add the shrimp paste and curry paste and stir-fry fo