Jamie Oliver’s Thai Green Prawn Curry is a vibrant, aromatic dish that bursts with fresh flavors and a hint of spice. It’s inspired by traditional Thai cooking but simplified for the home cook. The star of the dish? Juicy, tender prawns swimming in a luscious green curry sauce made from fragrant herbs, fresh green chillies and creamy coconut milk. This curry perfectly balances sweet, spicy and tangy notes. it’s comforting yet exciting.
What’s unique here is how Jamie brings his signature rustic flair. Instead of a complicated process, he encourages using fresh ingredients, pounding your own green curry paste and embracing the bold flavors of Thai cuisine without feeling overwhelmed. It’s both approachable and impressive. ideal for anyone wanting to experiment with something exotic but achievable.
Jamie Oliver Thai Green Prawn Curry Recipe
Ingredients Needed
The magic of this curry lies in its fresh, punchy ingredients. Here’s what you’ll need:
- Prawns: Fresh or thawed, peeled and deveined. The main protein, so opt for good-quality ones.
- Green chillies: Fresh, for that essential heat. Jamie’s recipe often uses Thai green chillies. vibrant and fiery.
- Fresh coriander: Both stems and leaves as they add brightness and aroma.
- Lemongrass: Adds a citrusy, lemon-lime note.
- Galangal or ginger: Gives that spicy warmth and depth.
- Garlic: Because garlic always elevates.
- Kaffir lime leaves: If you can find them, they’re game-changing for authentic Thai flavor.
- Coconut milk: The creamy base that soothes the heat and binds everything together.
- Fish sauce: Adds salty, umami depth. a staple in Thai cooking.
- Lime juice: To brighten and balance the richness.
- Sugar: Usually palm sugar or brown sugar, to soften the spice with a gentle sweetness.
- Vegetables: Sometimes baby corn, aubergine or bell peppers to add texture and color.
- Rice: Steamed jasmine rice to serve alongside.
These ingredients are a balance of fresh herbs, spice, creaminess and umami. Without any one of them, the dish loses its harmony.
Equipment Needed
This curry is surprisingly simple to prepare but a few tools will help you nail it:
- Mortar and pestle: Jamie often emphasizes pounding the curry paste by hand. It helps release the essential oils and flavors from the chillies, herbs and spices. If you don’t have one, a small food processor works.
- Sharp knife and chopping board: Essential for prepping fresh herbs, peeling garlic and slicing vegetables.
- Heavy-bottomed saucepan or wok: For cooking the curry gently and evenly.
- Measuring spoons: For precise seasoning, especially with fish sauce and sugar.
- Serving bowls and spoon: To plate the curry beautifully.
- Rice cooker or pot: To cook the jasmine rice perfectly fluffy.
Nothing too fancy but the mortar and pestle definitely make the difference.
How To Make Jamie Oliver’s Thai Green Prawn Curry
Here’s the heart of it. how you actually bring this dish together.
- Make the green curry paste: Start by pounding together green chillies, garlic, lemongrass, galangal (or ginger), coriander stems and kaffir lime leaves in your mortar and pestle. This step is about coaxing out those fresh, sharp flavors. It’s a bit of a workout but worth it.
- Cook the paste: Heat some oil in your pan or wok. Add the freshly made curry paste and stir-fry gently. The smell will be intoxicating. that’s the aroma of the herbs releasing their oils.
- Add coconut milk: Pour in coconut milk to create that silky, creamy base. Stir well and bring to a gentle simmer.
- Season: Add fish sauce, a squeeze of lime juice and a pinch of sugar. Taste and adjust – the sauce should be balanced between spicy, salty, sour and sweet.
- Add vegetables: Toss in any quick-cooking vegetables like baby corn or bell peppers. Let them soften slightly in the curry.
- Cook the prawns: Add your prawns last. they cook fast, usually just a few minutes until pink and tender. Overcooking prawns turns them rubbery, so keep an eye on them.
- Finish with fresh coriander: Stir in fresh coriander leaves for a burst of color and freshness.
- Serve immediately: Spoon over steaming jasmine rice. Enjoy while hot!
What I Learnt
Making Jamie Oliver’s Thai Green Prawn Curry taught me a few things about flavor and patience. First, the curry paste is everything. Taking the time to pound fresh ingredients made a huge difference – the flavors were sharper, fresher and more complex than any pre-made paste I’ve tried.
Second, balancing the seasoning is crucial. Fish sauce, lime juice and sugar dance together to create that perfect harmony. It’s not about adding too much of one but adjusting little by little and tasting often.
Also, prawns cook super fast, so timing is key to avoid rubbery bites. And finally, fresh herbs like coriander and kaffir lime leaves make the dish sing. don’t skip them if you can help it.
Recipe Tweaks For Jamie Oliver’s Thai Green Prawn Curry
Jamie Oliver’s Thai Green Prawn Curry is a fantastic base. fresh, vibrant and packed with flavor. Tweaking it just a bit can elevate the dish or tailor it to your taste buds. First off, the curry paste itself: Jamie’s version is usually spot-on but if you want it punchier, try adding a small handful of fresh coriander stems and a squeeze of lime juice right into the paste before cooking. This adds brightness and a herbal zing that wakes up the whole curry.
Another tweak is the coconut milk. The original recipe might call for full-fat coconut milk for richness but if you prefer a lighter curry, mixing half coconut milk with half chicken or vegetable broth works wonders. It keeps the creaminess but lets the spices shine more clearly without being overly heavy.
If you like your curry with texture, add some crunch with finely sliced Thai bird’s eye chilies or a handful of toasted cashews on top just before serving. It’s a small change but adds a nice contrast to the soft prawns and silky sauce.
For the prawns themselves, try marinating them briefly in a bit of fish sauce, garlic and lime zest before cooking. It intensifies their natural sweetness and adds an extra layer of complexity.
Lastly, Jamie’s curry leans on fresh herbs at the end. basil and coriander are classics. But experimenting with Thai mint or even a little chopped lemongrass stirred in at the finish can surprise your palate and make the dish feel even more authentic.
Storage Tips For Leftovers
Leftover Thai green prawn curry? You’re in luck because this curry actually stores quite well. but only if you handle it right.
First, cool the curry quickly after cooking. Don’t leave it out at room temperature for more than two hours. Transfer it into an airtight container and pop it in the fridge. It should keep nicely for up to 2 days.
If you want to freeze it, hold off on adding fresh herbs like coriander or basil before freezing. Those get bitter and wilt. Instead, add them fresh when you reheat. Freeze the curry in small portions so you can thaw only what you need.
Reheating is key. Always reheat gently on the stove rather than the microwave, if you can. A low simmer keeps the prawns tender and stops the coconut milk from splitting. If the curry feels too thick after reheating, splash in a little coconut milk or water to bring back that silky consistency.
One more tip: if you find the prawns get a bit rubbery after reheating, consider removing them before freezing and add fresh cooked prawns when you reheat. This keeps the texture perfect.
What To Eat With Jamie Oliver’s Thai Green Prawn Curry?
This curry deserves good company on your plate. The classic pairing? Jasmine rice. Its fragrant softness balances the bold flavors and spicy notes perfectly. But don’t just stop there.
For some extra texture and freshness, a simple cucumber salad with lime juice, chili and a pinch of sugar adds crunch and cooling contrast. It cuts through the richness of the curry and keeps your palate refreshed.
If you want a heartier side, steamed or lightly stir-fried Asian greens like bok choy, gai lan (Chinese broccoli) or even tender spinach work brilliantly. They soak up the sauce and add a nutritious green punch.
For something a bit different, try serving the curry with roti or flaky flatbread. Dipping the bread into the sauce gives a satisfying bite and a change from rice. It’s a great way to scoop up every last drop.
And don’t forget a cold drink! Something slightly sweet and citrusy like a mango lassi or an iced lemongrass tea complements the curry’s spice and freshness perfectly.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Thai Green Prawn Curry?
You’ll need prawns, Thai green curry paste, coconut milk, fish sauce, lime, coriander, and vegetables like peppers and courgettes.
Can I Make Jamie Oliver’s Thai Green Prawn Curry Spicy?
Yes! You can adjust the spice by adding more curry paste or some fresh chili to the dish.
How Long Does Jamie Oliver’s Thai Green Prawn Curry Take To Cook?
It typically takes about 30 minutes to prepare and cook the dish.
