I remember the first time I made a Thai green prawn curry. I was in a tiny kitchen in my apartment, and the smell of lime leaves and lemongrass instantly transported me to a bustling Bangkok street market. I had never cooked Thai food before, and I was nervous about getting all the flavors right. But the moment I tasted it, I knew I had stumbled on something magical.
- Thai food can feel intimidating at first
- Fresh herbs and spices are key to authentic flavor
- Making curry at home gives you control over heat, sweetness, and freshness
This recipe from Jamie Oliver is perfect for anyone who wants the experience without needing a professional kitchen. It’s vibrant, aromatic, and packed with flavor.
Jamie Oliver’s Thai Green Prawn Curry Recipe
I first discovered Jamie’s take on Thai green curry at a friend’s dinner party. She told me Jamie made cooking Thai accessible and fun. Unlike some complicated recipes, his version balances authentic flavors with simplicity.
- Quick to make on a weeknight
- Uses easily available ingredients
- Gives a restaurant-quality taste at home
The combination of creamy coconut, fiery green curry paste, and fresh prawns is a match made in heaven. You’ll get layers of flavor that develop as it simmers.
Ingredients Needed
I always line up all my ingredients before starting. It keeps the process smooth and stress-free. Here’s what you’ll need:
- 500g raw prawns, peeled and deveined
- 2 tablespoons green curry paste
- 400ml coconut milk
- 1-2 tablespoons fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- 1 lime, juice and zest
- 1 red chili, sliced
- Fresh coriander, a handful
- 1 thumb-sized piece of ginger, grated
- 2 garlic cloves, minced
- 1-2 tablespoons vegetable oil
- Optional: baby corn, bell peppers, green beans for extra veggies
A little preparation makes all the difference. I like to measure, chop, and zest everything before heating the pan.
How To Make Jamie Oliver’s Thai Green Prawn Curry
The first time I made this, I almost burned the garlic because I rushed. Now I take it step by step.
- Heat oil in a large pan over medium heat
- Add garlic, ginger, and green curry paste. Stir gently for 1-2 minutes until aromatic
- Pour in half the coconut milk and bring to a gentle simmer
- Add prawns and cook for 3-5 minutes, until just pink
- Mix in fish sauce, sugar, lime juice, and zest
- Add vegetables if using, cook until just tender
- Pour in remaining coconut milk and simmer for 2 more minutes
- Serve with steamed jasmine rice and garnish with fresh coriander and chili slices
The key is patience. Rushing or high heat can make the curry taste harsh.
Ingredient Science Spotlight
I love thinking about why certain ingredients work so well together:
- Green curry paste: packed with lemongrass, green chilies, and kaffir lime, it provides aromatic heat
- Coconut milk: balances the spice with creaminess and acts as a carrier for flavor
- Fish sauce: adds umami depth, which makes the dish taste layered
- Palm sugar: rounds out the sharpness of lime and chili
- Lime juice: adds bright acidity to lift the flavors and balance richness
Understanding these interactions makes cooking more intuitive.
Expert Tips
Over the years, I’ve learned a few tricks that make this curry stand out:
- Cook prawns last for perfect texture
- Use fresh lime juice, not bottled, for brightness
- Toast curry paste slightly to enhance depth
- Don’t overcook vegetables; they should be crisp-tender
- Taste as you go for salt, sweetness, and heat
Even small tweaks can elevate the dish to restaurant quality.
Recipe Variations
I like experimenting with Jamie’s base recipe:
- Vegetarian version: swap prawns for tofu or chickpeas
- Spicy version: add extra green chilies or a pinch of chili flakes
- Nutty twist: stir in a tablespoon of peanut butter for creaminess
- Seafood mix: combine prawns with squid or scallops
These variations allow you to make the curry your own while keeping the essential flavors intact.
Final Words
The first bite of a homemade Thai green prawn curry is unforgettable. It’s creamy, spicy, and bursting with freshness. Every time I make it, I remember that first kitchen in my apartment and the joy of discovering new flavors.
- Cooking is about patience and love
- Fresh ingredients are non-negotiable
- Small steps yield big flavor
FAQs
What Ingredients Do I Need For Jamie Oliver’s Thai Green Prawn Curry?
You’ll need prawns, green curry paste, coconut milk, fish sauce, lime, coriander, and a few other fresh ingredients like garlic, ginger, and chili.
How Long Does It Take To Make Jamie Oliver’s Thai Green Prawn Curry?
It takes about 30 minutes to prepare and cook. Quick and easy!
Can I Substitute The Prawns In The Recipe?
Yes! You can use chicken or tofu instead of prawns for a different twist.