Thai Green Prawn Curry Rice Bowls

Name: Thai Green Prawn Curry Rice Bowls
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 150 g peeled raw prawns; 260 g microwave sticky rice or other cooked rice; 1 yellow pepper, chopped; 160 g green beans, trimmed and chopped into short lengths; 85 g Thai green curry paste; 200 ml coconut milk; 1 tbsp vegetable oil

These Thai green prawn curry rice bowls are fast, fragrant, and perfect for a weeknight dinner. Juicy prawns simmer in a creamy coconut curry sauce with crisp green beans and sweet yellow pepper, then are spooned over fluffy rice for an easy meal in under 30 minutes.

Servings0 Portions

Prep Time5 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

peeled raw prawns
NaN g
microwave sticky rice or other cooked rice
NaN g
yellow pepper, chopped
NaN
green beans, trimmed and chopped into short lengths
NaN g
Thai green curry paste
NaN g
coconut milk
NaN ml
vegetable oil
NaN tbsp

Step-by-Step Instructions

Heat the vegetable oil in a medium deep frying pan over medium heat. Add the Thai green curry paste and cook for 1 minute, stirring constantly, until fragrant.

Add the chopped yellow pepper and green beans. Stir-fry for 1 to 2 minutes so the vegetables start to soften and coat in the curry paste.

Pour in the coconut milk and bring the mixture to a gentle boil. Reduce the heat, cover, and simmer for 8 minutes until the vegetables are nearly tender.

Add the prawns, cover again, and cook for about 3 minutes, or until the prawns turn pink and are just cooked through. Do not overcook them.

Meanwhile, heat the rice according to the package instructions if needed. Divide the rice between 2 serving bowls, then spoon the prawn green curry over the top and serve immediately.

Chef's Tips

If you prefer a milder curry, start with a little less curry paste and add more to taste. Frozen peeled prawns work well if fully thawed first. Leftovers can be refrigerated in an airtight container for up to 1 day, though the prawns are best eaten fresh.