Green Curry with Prawns

by Katie Chin, Tastemaker in Residence

There’s nothing like coming home to a house filled with the complex and layered aroma of a green curry dish. I know it sounds complicated but this Green Curry with Prawns recipe is so easy even my seven year-old daughter Becca knows the steps, “Hey mom, aren’t you supposed to add the shrimp now?” I like Mae Ploy curry pastes which I always keep on hand for a quick, yet exotic and flavorful dinner. You can find it in the gourmet section at World Market. If you can’t find fresh lemongrass try the kind from a tube available at many grocery stores. It’s a great substitute!


1 Tbsp high-heat cooking oil 

¼ cup finely chopped green onion 

1 garlic clove, minced 

1 shallot, finely sliced 

1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced 

¼ cup minced lemongrass 

1 Tbsp green curry paste 

1 cup coconut milk 

½ cup chicken stock 

1 Tbsp fish sauce (nam pla) 

3 kaffir lime leaves, torn in half (optional) 

¼ tsp black pepper 

1 tsp palm sugar or brown sugar 

6 cherry or grape tomatoes, quartered 

10 oz medium shrimp, peeled and deveined 

finely chopped fresh cilantro for garnish 

lime wedges 


  • Heat oil in a medium saucepan over medium-high heat. Add green onion, garlic, shallot, chili, lemongrass and sauté until fragrant, about 1 minute. Reduce heat to medium. Add the roasted green curry paste and stir-fry, stirring to break it up, about 1 more minute. Add coconut milk, chicken stock, fish sauce, kaffir lime leaves, black pepper and palm sugar; bring to a gentle boil. Add tomatoes and cook for 2 minutes. Reduce heat to medium-low and bring to a simmer. Add shrimp and simmer until cooked through, about 3 minutes. Dish out and serve with jasmine rice. Garnish with cilantro and lime wedges on the side.