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Perfect Thai Green Curry


10 min

Preparation time

30 min

Cooking time



A classic aromatic Thai dish, which works with any type of meat, fish or vegetable.


  • 1 tbsp Vegetable Oil.
  • 2 Spring Onions, thinly sliced.
  • 200ml Thai Taste Coconut Milk.
  • 1 tbsp Thai Taste Green Curry Paste.
  • 1 tsp Thai Taste Fish Sauce.
  • 1 tsp Thai Taste Palm Sugar.
  • 4 Baby Sweetcorn, cut into quarters lengthways.
  • 1 Bird's Eye Chilli (or ¼ large sweet pepper), deseeded and thinly sliced.
  • 75g large fresh (or cooked) Prawns.
  • 25g small Mangetout (about 4-5 pods).
  • 200g Thai Taste Sticky Rice.

Steps for cooking

  • 1.Heat the oil in a large frying pan over medium heat and add the spring onions. Fry for about 30 seconds then add a tbsp of coconut milk and the curry paste.
  • 2. Cook stirring continuously for another minute and then add the rest of the coconut milk, the fish sauce and the palm sugar. Increase the heat and bring to a gentle boil/simmer whilst stirring constantly.
  • 3. Add the sweetcorn and sweet pepper, stir and reduce the heat a little if necessary, but maintain a constant simmer.
  • 4. Allow to simmer for 2 minutes and add the prawns and the mange tout. Stir and cook for a further 2-3 minutes until the prawns are cooked through.
  • 5. Serve immediately with jasmine or sticky rice.




Gluten Free:





Chef’s Tips

Add more curry paste and/or fresh green chillies for a hotter curry. Equally delicious served with Rice Noodles. Swap the prawns for 200g chicken (added in step 1) or vegetables if preferred.

Did you know?

Thai people prefer to eat with a fork and spoon, rather than chopsticks.

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