Green chicken and prawn curry

Add a touch of Thai to your culinary repertoire with this classic curry recipe.
Green chicken and prawn curry

Recipe from: 27 December 2012
Preparation time: 10 min
Cooking time: 30 min


  • 1
    lemongrass, outer leaves removed and chopped
  • 4
  • 2
    green chillis, adjust to taste
  • 1/2
    red onion, chopped
  • 1
    knob ginger, 5cm, peeled and chopped
  • 125
    coriander leaves, and stems roughly chopped
  • 125
  • 3
    PnP ground coriander
  • 3
    ground cumin
  • 3
    ground white pepper
  • 60
    fish sauce
  • 1
    shrimp paste
  • 45
    lime juice
  • 1
    PnP brown sugar
  • 2
    coconut milk
  • vegetable oil
  • 1
    onion, diced
  • 375
    chicken stock
  • 3
    chicken breast fillets, diced
  • 115
    bamboo shoots
  • 175
  • 400
    baby marrows, roughly chopped
  • 4
    lime leaves
  • 12
    prawns, cleaned and deveined
Servings: Change Serving


Curry paste:
Place lemongrass, garlic, chilli, red onion, ginger, herbs, spices, 3 Tbsp (45ml) fish sauce, shrimp paste, 2 Tbsp (30ml) lime juice, 1 tsp (5ml) brown sugar and ¼ cup (60ml) coconut milk in a processor.

Blitz into a paste and set aside.

Vegetable oil:
Heat 2-3 Tbsp (30-45ml) oil in a large saucepan or wok.

Add onion and ¼ cup (60ml) curry paste and fry for 2 minutes.

Add remaining coconut milk and stock and simmer.

Adjust flavour with extra shrimp paste if necessary.

Add chicken, bamboo shoots, vegetables and lime leaves.

Simmer uncovered for 15 minutes or until cooked through.

Add prawns, remaining fish sauce, lime juice and brown sugar.  Simmer for another minute or until prawns just turn pink.

Serve with lime wedges and rice.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


Read more on: thai  |  recipe  |  curry

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