Homemade Thai Green Curry Stir-fried Prawns

Homemade Thai Green Curry Stir-fried Prawns

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  • 12 to 16 thin green beans, trimmed and cut in half on the diagonal
  • 3 tablespoons peanut oil, divided
  • 1/2 yellow onion, thinly sliced
  • 1 small red bell pepper, seeded and thinly sliced
  • 1 pound raw prawns - peeled, deveined and tails removed
  • 1/4 cup Green Curry Paste (or to taste depending on spiciness)
  • 1 (14-ounce) can coconut milk
  • 2 cups baby spinach
  • 10 to 18 basil leaves, coarsely chopped
  • 1/4 cup coarsely chopped cilantro
  • Fish sauce or tamari sauce, to taste
  • Squeeze of fresh lime juice, plus lime wedges for garnish
  • Sprigs of cilantro for garnish (optional)


Blanch green beans in boiling, salted water for about 4 minutes. Refresh in cold water and drain.

Heat 2 tablespoons oil in a wok or sauté pan over medium-high heat. Add onions, beans and red bell peppers and stir-fry for 2 to 3 minutes, or until onions are crisp-tender.

Add prawns and stir-fry for 2 minutes more or until they turn lightly pink. Make a well in the center, add remaining oil and stir in curry paste. Cook for 1 minute or so to bloom the flavors.

Stir in coconut milk, spinach, basil and cilantro. Season generously with fish sauce and lime juice, and gently heat through.

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