Can I use frozen prawns for this recipe?

Yes, frozen prawns work perfectly! Make sure to fully thaw them first (overnight in the fridge is best), then pat them completely dry with kitchen paper before cooking. Excess moisture can make the curry watery and prevent the prawns from cooking properly.

What's the difference between prawns and shrimp?

In the UK, we typically use the term 'prawns' for all sizes, while in the US they distinguish between shrimp (smaller) and prawns (larger). For this recipe, use large or king prawns for the best texture and flavour. The cooking time is the same regardless of what you call them!

My curry sauce split when I added the prawns - what happened?

This usually happens if the heat is too high or the prawns weren't fully thawed and patted dry. The excess moisture and cold temperature can shock the coconut milk. To fix it, lower the heat and stir gently - the sauce should come back together. Next time, ensure prawns are room temperature and completely dry.

Can I add other seafood to this curry?

Absolutely! This curry works brilliantly with mixed seafood. Try adding squid rings, mussels, or chunks of firm white fish along with the prawns. Just remember that different seafood has different cooking times - add fish first (4-5 minutes), then prawns (3-4 minutes), and squid last (2 minutes) to prevent overcooking.

How do I know when prawns are cooked?

Perfectly cooked prawns will be pink/coral in colour, opaque (not translucent), and form a loose C-shape. If they're tightly curled into an O-shape, they're overcooked. They should feel just firm to the touch but still slightly springy, not tough or rubbery.

Bill's Thai Green Prawn Curry

Name: Bill's Thai Green Prawn Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp Vegetable Oil; 3 tbsp Green Curry Paste; 400 ml Coconut Milk; 125 ml Chicken Stock; 500 g Prawns; 150 g Green Beans; 100 g Baby Corn; 1 piece Red Pepper; 4 piece Kaffir Lime Leaves; 2 tbsp Fish sauce; 1 tbsp Palm Sugar; 2 tbsp Lime Juice; 1 bunch Thai Basil; 300 g Jasmine Rice

Aromatic Thai green curry with succulent prawns, fresh vegetables, and coconut milk. A seafood twist on Bill's classic curry that's light yet satisfying.

MainsSpicyHigh-Protein

Serves: 4Prep: 10 minsCook: 15 minsTotal: 25 mins

⚠️

Contains Allergens

CeleryFishGlutenSoyaTree nut (coconut)crustaceansfish

More Bills Recipes

⭐

Rate This Recipe

Tried this recipe? Your rating helps others discover great dishes and appears in Google search results!

No ratings yet

Alt text: A bowl of Bill’s Thai Green Prawn Curry with plump prawns, vibrant green curry sauce, sliced red chilies, and fresh basil leaves, served with fluffy jasmine rice on a rustic wooden table.

Why you'll love it

Bill's Thai Green Prawn Curry offers a lighter, seafood-focused take on their popular Thai curry. Plump, juicy prawns are cooked quickly in a vibrant green curry sauce made with coconut milk, aromatic curry paste, and fresh vegetables. The prawns require less cooking time than chicken, making this an even quicker weeknight dinner option that doesn't compromise on flavour. The sweet prawns pair beautifully with the spicy curry paste and creamy coconut milk, while crisp vegetables add texture and freshness. Served over fluffy jasmine rice, it's a restaurant-quality dish that brings a taste of Thailand to your table in under 30 minutes.

About the original

Bill's seafood curry has become increasingly popular among customers looking for a lighter alternative to their meat-based curries. Using fresh, sustainably sourced prawns, this dish showcases Bill's commitment to quality ingredients and accessible cooking. The prawn curry maintains all the aromatic complexity and rich flavours of the original while offering a delicate sweetness that seafood lovers adore. It's become a go-to choice for lunch or a lighter dinner option that still delivers on taste and satisfaction.

Ad Space

Google AdSense

Ingredients

servings

1 tbsp Vegetable Oil
3 tbsp Green Curry Paste
400 ml Coconut Milk
125 ml Chicken Stock — or fish stock
500 g Prawns — raw, peeled and deveined
150 g Green Beans — trimmed and halved
100 g Baby Corn — halved lengthways
1 piece Red Pepper — sliced
4 piece Kaffir Lime Leaves — torn
2 tbsp Fish sauce
1 tbsp Palm Sugar — or brown sugar
2 tbsp Lime Juice
1 bunch Thai Basil — leaves picked

To Serve

300 g Jasmine Rice

Method

Your Progress0 of 7 steps

Cook the jasmine rice according to package instructions and keep warm. Ensure your prawns are fully thawed if using frozen, and pat dry with kitchen paper.

Heat the vegetable oil in a large wok or deep frying pan over medium-high heat. Add the green curry paste and fry for 1-2 minutes until fragrant and slightly darkened, stirring constantly.

Pour in the coconut milk and stock, stirring well to combine with the curry paste. Add the kaffir lime leaves and bring to a gentle simmer. Let it bubble gently for 2-3 minutes to develop the flavours.

Add the green beans, baby corn, and red pepper to the curry. Simmer for 3-4 minutes until the vegetables are just tender but still have a slight crunch.

Add the prawns to the curry and cook for 3-4 minutes until they turn pink and are just cooked through. Be careful not to overcook as prawns can become rubbery.

Stir in the fish sauce, palm sugar, and lime juice. Taste and adjust seasoning as needed. The curry should have a balance of spicy, salty, sweet, and sour flavours.

Remove from heat and stir through the Thai basil leaves. Serve immediately over fluffy jasmine rice, with extra lime wedges on the side.

Tips & Variations

Don't overcook the prawns - they cook very quickly and should be removed from heat as soon as they turn pink
For the best flavour, use raw prawns rather than pre-cooked. Frozen raw prawns work perfectly if thawed properly
Add cherry tomatoes for extra colour and a slight tang - they pair beautifully with prawns
If you prefer a thicker curry sauce, simmer for a few extra minutes to reduce before adding the prawns
Prawns release liquid as they cook, so don't worry if the curry seems slightly thinner after adding them
For an extra special touch, serve with Thai sticky rice instead of jasmine rice

FAQs

Can I use frozen prawns for this recipe?: Yes, frozen prawns work perfectly! Make sure to fully thaw them first (overnight in the fridge is best), then pat them completely dry with kitchen paper before cooking. Excess moisture can make the curry watery and prevent the prawns from cooking properly.
What's the difference between prawns and shrimp?: In the UK, we typically use the term 'prawns' for all sizes, while in the US they distinguish between shrimp (smaller) and prawns (larger). For this recipe, use large or king prawns for the best texture and flavour. The cooking time is the same regardless of what you call them!
My curry sauce split when I added the prawns - what happened?: This usually happens if the heat is too high or the prawns weren't fully thawed and patted dry. The excess moisture and cold temperature can shock the coconut milk. To fix it, lower the heat and stir gently - the sauce should come back together. Next time, ensure prawns are room temperature and completely dry.
Can I add other seafood to this curry?: Absolutely! This curry works brilliantly with mixed seafood. Try adding squid rings, mussels, or chunks of firm white fish along with the prawns. Just remember that different seafood has different cooking times - add fish first (4-5 minutes), then prawns (3-4 minutes), and squid last (2 minutes) to prevent overcooking.
How do I know when prawns are cooked?: Perfectly cooked prawns will be pink/coral in colour, opaque (not translucent), and form a loose C-shape. If they're tightly curled into an O-shape, they're overcooked. They should feel just firm to the touch but still slightly springy, not tough or rubbery.

Nutrition (per serving)

Calories	395 kcal
Protein	32 g
Fat	18 g
Carbs	32 g

Ad Space

Google AdSense

More Bills Recipes

Bills

Bill's Classic Burger

Bill's signature beef burger with melted cheese, crisp lettuce, tomato, and special burger sauce. Simple, classic, and perfectly executed every time.

Prep 10 minsCook 10 minsServe 4

Bills

Bill's BBQ Bourbon Beef Burger

Juicy beef burger with smoky bourbon BBQ sauce, crispy bacon, and melted cheddar. Bill's signature burger that's bold, indulgent, and packed with flavour.

Prep 15 minsCook 15 minsServe 4