The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy King Prawn Thai Green Curry
A Thai green curry in under 30 mins? You're a kitchen wizard! This delicious dish stars responsibly-sourced king prawns, peppers, green beans and pak choi – all simmered in a creamy coconut sauce. Lashings of lime and steamed wild rice on the side to soak up all that flavour.
High protein
1/3 daily fibre
8 plants
Family classics
Serving size
Ingredients
- 1 handful of fresh coriander
- 500g steamed wholegrain & wild basmati (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 2 pak choi
- 1 pepper
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 240g green beans
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 onion
- 6 tbsp thai green curry paste (green chilli, lemongrass, garlic, lime leaves, galangal, coconut palm sugar, salt, rapeseed oil, starch, ground coriander, basil, coriander, lime juice, spinach oleoresin, turmeric powder, black pepper)
- 360g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 80g creamed coconut
- 2 unwaxed lime
Nutritional Information
Calories: 521
Protein: 26g
Carbs: 47g
Fat: 25g
Creamy King Prawn Thai Green Curry
A Thai green curry in under 30 mins? You're a kitchen wizard! This delicious dish stars responsibly-sourced king prawns, peppers, green beans and pak choi – all simmered in a creamy coconut sauce. Lashings of lime and steamed wild rice on the side to soak up all that flavour.
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Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a measuring jug & 2 large frying pans
Prep time
- Finely slice the onion and pepper. Trim the pak choi and cut into bite-sized pieces. Trim the green beans
- Dissolve the stock and creamed coconut in the jug with 400ml boiling water
Build the curry
- Heat a large frying pan with 2 tbsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 4-6 mins, until softening
- Add the curry paste and ginger & garlic paste. Cook for 1 min, then add the stock mixture, prawns, green beans and pak choi
- Bring to a boil and simmer for 9 mins, until the prawns are pink and cooked through and the veg is soft
Cook the rice
- Meanwhile, heat the other large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add 50ml hot water and cook for 2-3 mins, until piping hot
Last bits
- Roughly chop the coriander
- Stir half the coriander and the juice from 1 lime (to taste) through the prawn curry. Season with salt and pepper
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Serve the curry into bowls, with the rice alongside
- Garnish with the remaining coriander and lime, cut into wedges
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