I first came across Jamie Oliver’s Thai Green Prawn Curry on a rainy evening. I was craving something spicy and flavorful but didn’t want to spend hours in the kitchen. Jamie’s recipes have always been my go-to for simple yet bold flavors, and when I saw this one, it felt like the perfect mix of comfort and excitement. The minute I made it, I was hooked. The warmth of the curry paired with the zing of lime and the sweetness of prawns created a dish I could make over and over again.
This recipe is a beautiful fusion of fresh, zesty ingredients and rich, creamy coconut milk. It’s the kind of dish that makes you feel like you’re on a beach in Thailand, even if you’re just at your kitchen counter. If you’re ready to dive into a Thai-inspired masterpiece, this curry is a perfect place to start.
Jamie Oliver’s Thai Green Prawn Curry Recipe
Jamie’s Thai Green Prawn Curry recipe is a favorite for its ease, vibrant flavors, and fresh ingredients. The beauty of this dish is how quickly it comes together-perfect for a weeknight meal or when you want to impress your guests with minimal effort.
Here’s How It Goes
- Curry Paste: It starts with a homemade green curry paste that you blend up in minutes. The mix of green chilies, lemongrass, ginger, and garlic gives the curry its signature zing.
- Prawns: Fresh, juicy prawns are sautéed until perfectly tender and juicy. They’re the star of the show, absorbing all the rich flavors of the curry.
- Coconut Milk: The creamy coconut milk softens the heat from the green curry paste, creating a smooth, luxurious sauce.
- Herbs & Lime: Fresh herbs like cilantro and a squeeze of lime finish the dish off with a burst of freshness.
Ingredients Needed
When I first tried this recipe, I was amazed at how few ingredients you need to create something so flavorful. Most of these ingredients are easy to find, and many you probably already have in your pantry or fridge.
- Prawns (or shrimp): Fresh or frozen, peeled and deveined.
- Coconut milk: A can of full-fat coconut milk for that creamy texture.
- Green curry paste: You can buy it or make your own (it’s simple!).
- Lemongrass: Fresh is best for a bold flavor.
- Kaffir lime leaves: Optional but adds incredible depth and fragrance.
- Fresh cilantro: For garnish and a burst of freshness.
- Limes: Both zest and juice for a citrusy zing.
- Garlic: A couple of cloves for that savory punch.
- Ginger: Fresh, to balance out the heat.
- Chilies: Green chilies for spice and color.
- Fish sauce: Essential for that salty umami flavor.
How To Make Jamie Oliver’s Thai Green Prawn Curry
Making this curry couldn’t be simpler, but the result will feel like you’ve spent hours crafting it. Here’s the step-by-step breakdown:
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Make The Green Curry Paste
- Blend fresh green chilies, ginger, garlic, lemongrass, and lime zest in a food processor.
- If you’re short on time, you can buy pre-made green curry paste from the store. But if you make your own, trust me, it’s so much more aromatic!
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Prep The Prawns
- If you’re using frozen prawns, make sure to thaw them first.
- Season them with a pinch of salt and pepper while you cook the paste.
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Cook The Paste
- In a hot pan, add a little oil and sauté the curry paste. Let it cook for a couple of minutes until it becomes aromatic.
- If you have kaffir lime leaves, tear them and add them to the pan for a fragrance that will take you straight to Southeast Asia.
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Simmer The Curry
- Add the coconut milk to the pan. Stir well and let it come to a simmer.
- Add fish sauce, a squeeze of lime juice, and a little sugar to balance the flavors. Taste and adjust accordingly.
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Cook The Prawns
- Add the prawns to the curry, cooking them for 3-5 minutes until they turn pink and firm up. Be careful not to overcook them.
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Final Touches
- Stir in fresh cilantro just before serving. Add more lime juice for extra zest if you like. Serve with steamed jasmine rice.
Ingredient Science Spotlight
Why Coconut Milk Works
Coconut milk has a unique balance of fat and water, making it perfect for rich curries. The fat coats the spices, ensuring that their flavors don’t get overwhelmed. It also adds a natural sweetness, which complements the heat from the chilies. Plus, the creamy texture gives the dish its signature luxurious mouthfeel.
The Magic Of Lemongrass
Lemongrass has a citrusy, slightly floral flavor that elevates the curry without overwhelming it. It’s a key component of Thai cuisine and acts as a natural flavor base for the green curry paste.
Green Curry Paste Science
The fresh chilies provide the heat, ginger and garlic bring warmth, and the lime zest offers brightness. It’s a balanced combination of spicy, savory, and citrusy flavors. When you cook the paste, it releases essential oils from the herbs, which intensify the aroma and make the curry vibrant.
Expert Tips
- Balancing Heat: If you like it spicy, add more chilies to the paste. If you want a milder version, remove the seeds from the chilies before blending.
- Freshness Matters: Don’t skip the fresh cilantro and lime at the end. These fresh elements bring life to the curry, cutting through the richness and adding brightness.
- Coconut Milk Consistency: If you prefer a thicker curry, let it simmer longer to reduce and thicken. If you like a lighter dish, add a splash of water or broth.
Recipe Variations
- Vegetarian Version: Replace the prawns with tofu or mixed vegetables like bell peppers, zucchini, and eggplant. The curry will still taste amazing, just a bit more earthy.
- Meat Lovers: Instead of prawns, try chicken breast or thighs. The chicken will absorb all the delicious flavors of the curry paste.
- Spicy Kick: For more heat, add extra bird’s eye chilies or a splash of chili oil at the end.
- Noodle Twist: Serve the curry over rice noodles instead of rice for a different texture. The noodles will soak up the curry sauce beautifully.
Final Words
Making Jamie Oliver’s Thai Green Prawn Curry feels like an act of love. From the first step of chopping up fresh ingredients to the final bite of that spicy, creamy sauce, every moment in the kitchen is a rewarding experience. It’s one of those dishes that gives back far more than the effort it takes to make it.
It’s comforting yet exciting, simple yet complex, and, best of all, it’ll leave your kitchen smelling incredible.
FAQs
What Are The Key Ingredients For Jamie Oliver’s Thai Green Prawn Curry?
The main ingredients are prawns, green curry paste, coconut milk, lime leaves, fish sauce, and fresh herbs like coriander.
Can I Use Other Types Of Seafood For Jamie Oliver’s Thai Green Prawn Curry?
Yes, you can substitute prawns with fish, scallops, or even squid depending on your preference.
How Spicy Is Jamie Oliver’s Thai Green Prawn Curry?
The curry has a mild to medium heat depending on how much curry paste you use. You can adjust the spice by adding more or less.