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Prawn and Pea Thai Curry

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225g Cooked and peeled king prawns
200g Frozen peas
1, sliced into chunky slices Green pepper
2 tbsp Fish sauce
2 tsp Sugar
2, 1 juice only, 1 cut into wedges Lime
2, sliced for garnish (optional) Spring onions
1, sliced for garnish (optional) Red chilli
3-4 Thai curry paste cubes
1 can Coconut milk

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Prawn and Pea Thai Curry

    • Medium


    There are many variations you can make with this basic recipe. I provide the details for prawn and pea but you can essentially substitute the prawns for whichever meat, fish or vegetarian alternative; and vegetables you use.

    Some suggestions might be chicken, red pepper and mini sweetcorn; white fish and green beans; or butternut and chickpea.

    This recipe uses the thai curry paste recipe which is found on the blog. It’s a very mild curry paste but if you like it spicy, you can add extra chillis when garnishing the dish.

    This recipe uses 3-4 curry paste cubes and serves 3 adults or 2 adults and 2 young children

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    In a wok or frying pan, fry the sliced pepper for 3-4 minutes in a tbsp of oil.


    Add 3-4 cubes of thai curry paste to the wok straight from the freezer


    Using and unshaken can of coconut milk, spoon off the coconut cream from the top of the tin and add to the wok. Heat until the thai curry paste thaws and mixes into the sauce.


    Add the prawns, peas and remaining coconut milk from the tin. Add the fish sauce, sugar and lime juice. Cook for 5-10 minutes


    Serve with thai jasmine rice (or a similar alternative) and garnish with spring onion, lime wedges and sliced chillis (optional).

    Alison Lyles

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