Thai Green Curry with Prawns

clock 10 minutes + 15 minutes bowl Serves 4


  • 1 Tbsp vegetable oil
  • 1/4 cup Thai green curry paste
  • 500g Sea Cuisine Raw Prawn Cutlets, defrosted
  • 4 cups mixed stir-fry vegetables
  • 1/2 cup coconut milk
  • 200g rice noodles
  • 1 tsp lime juice
  • 1 tsp brown sugar
  • 1 tsp fish sauce
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  • 1.In a wok or large frying pan, heat oil on a high heat. Stir-fry curry paste for 2-3 minutes, until fragrant.

  • 2. Add the prawns and stir-fry for 2-3 minutes, until they change colour. Add vegetables and stir-fry a further minute.

  • 3. Mix in the coconut milk and bring to a boil. Reduce heat to medium. Simmer for 2-3 minutes, stirring occasionally.

  • 4. Meanwhile, cook rice noodles according to packet instructions. Drain, rinse, then drain again.

  • 5. Season with lime juice, brown sugar and fish sauce to taste.

  • 6. Divide noodles between bowls and serve with curry on top.

  • Tip: Mixed stir-fry vegetables are available from the fresh food or frozen section of your supermarket, or make up your own using snow peas, red capsicum and baby corn. If using a frozen mix, cook for another 5 minutes.

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