Gaeng Keaw Wan Goong

Prawn Green Curry


Thai green curry is redolent with the flavour of the various herbs and spices used in making the green curry paste, such as green chillies, coriander leaves and root, lemongrass and kaffir lime leaves. This curry goes well with plain rice and can also be prepared using chicken or beef.


  • 1 tablespoon cooking oil
  • 1-cm knob ginger, peeled and grated
  • 1 clove garlic, peeled and crushed
  • 225 g tiger prawns, peeled and deveined, leaving tails intact
  • 350 g straw mushrooms, halved
  • 1 tablespoon green curry paste
  • ½ cup (125 ml) coconut cream
  • 1 cup (500 ml) water
  • 1 teaspoon fish sauce (nam pla)
  • a pinch of sugar


  1. Heat the oil in a wok over medium heat. Add the ginger, garlic and prawns. Stir-fry for about 2 minutes or until the prawns change colour and are cooked.
  2. Sprinkle in a little water to prevent the prawns from sticking to the wok.
  3. Add the mushrooms and stir-fry for another minute.
  4. Lower the heat and add the curry paste, coconut cream, water, fish sauce and a pinch of sugar. Mix well and simmer for about 2 minutes.
  5. Dish out and serve hot with rice.