A few months ago, I had a craving for something fresh and vibrant but also comforting. After browsing through countless recipe sites, I stumbled upon Jamie Oliver’s Thai Green Prawn Curry. It instantly caught my attention, mostly because of how simple the ingredients were. I’ve always loved the balance of spicy, sweet, and savory that Thai cuisine brings, and this dish promised all of that in one go.
It became my go-to dish that week. The way the flavors meld together is just magic. Ever since, I’ve been tweaking it here and there, but Jamie’s version remains my absolute favorite. Let me walk you through the process, and I promise you’ll be just as hooked as I was.
Jamie Oliver’s Thai Green Prawn Curry Recipe
Jamie Oliver is known for creating recipes that are not just delicious but also easy to follow. His Thai Green Prawn Curry recipe is the perfect balance of rich coconut milk, vibrant green curry paste, and plump prawns, all blending together to make a bowl of comfort. It’s the kind of dish that will make you feel like you’re sitting at a Thai beachside café, even if you’re just in your kitchen.
I first tried it on a lazy weekend, and it immediately became a crowd-pleaser in my house. It’s one of those recipes that works as well for a casual family meal as it does for entertaining friends. No complicated techniques, just the kind of dish that gets better with every bite.
Ingredients Needed
When I first looked at the ingredients, I was surprised by how many of them were easy to find. The key to a great curry is always in the freshness and quality of the ingredients. Here’s what you’ll need:
- Prawns: You can use fresh or frozen prawns. I prefer fresh because they give the curry that juicy texture, but frozen works just as well.
- Green Curry Paste: This is the heart of the dish. Jamie’s recipe calls for store-bought paste, which saves a ton of time. But, if you’re up for it, you can make your own from scratch (I’ve tried it, and it’s amazing!).
- Coconut Milk: Full-fat coconut milk is your best bet for a rich, creamy texture.
- Fish Sauce: It brings that salty umami depth that’s essential in Thai cooking.
- Lime: For a bit of zing and freshness to cut through the creaminess.
- Thai Basil: Fresh leaves, to garnish, because they add a slight peppery kick.
- Lemongrass, garlic, and ginger: These are aromatics that create the base flavor profile. Fresh is always best, but if you’re in a pinch, jarred versions will do.
- Chilies: You can adjust the heat by using more or less. I always sneak in a couple more than Jamie recommends.
- Sugar: Just a little to balance out the sour and salty.
How To Make Jamie Oliver’s Thai Green Prawn Curry
Making the curry is straightforward, but the result feels like something you’d get at a high-end Thai restaurant. Here’s how I did it the last time I cooked this dish:
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Prepare The Aromatics
- Start by chopping up the lemongrass, ginger, and garlic. The smell of those three together? It’s intoxicating.
- Throw them into a pan with a bit of oil and let them sauté until fragrant. It only takes a couple of minutes before the house starts smelling amazing.
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Add The Green Curry Paste
- Add the green curry paste to the pan and cook it for another couple of minutes to release all its rich aromas.
- The paste’s fragrance starts to fill the room. It’s at this point that you know you’re on the right track.
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Pour In The Coconut Milk
- Add the coconut milk and give everything a good stir. This is when the magic happens: the creamy richness of the milk combines with the curry paste, creating a luscious sauce.
- Let the sauce simmer gently, and you’ll start to see it thicken up.
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Throw In The Prawns
- Now add your prawns. If they’re large, you might want to cut them into smaller chunks, but that’s entirely up to you.
- The prawns cook quickly, so keep an eye on them. Once they turn pink and curl, you’re done!
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Season And Garnish
- Taste the sauce. Add fish sauce for saltiness and a bit of sugar to balance the flavors.
- Squeeze in lime juice for a bright tang and toss in fresh basil leaves.
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Serve
- I usually serve this curry with jasmine rice. The rice soaks up all the flavors of the sauce perfectly.
Ingredient Science Spotlight
I love diving into the science behind the ingredients in this dish. Here are a few things that make it work so well:
- Coconut Milk: It’s rich in fat, which gives the curry its creamy texture. The fat also helps carry the flavors of the other ingredients, especially the green curry paste and spices.
- Fish Sauce: Made by fermenting fish with salt, fish sauce provides umami-the savory depth that balances out the other flavors. Its salty profile mimics that of a seasoning like soy sauce, but with a deeper, more complex flavor.
- Lemongrass: This adds a citrusy, herbaceous note without being overpowering. It’s like a natural flavor enhancer that brightens the entire dish.
- Green Curry Paste: Typically made with ingredients like green chilies, galangal, garlic, and lime leaves, the paste is the backbone of the dish. Its spicy, aromatic profile creates that unmistakable Thai flavor.
Expert Tips
- Don’t Overcook the Prawns: This is a common mistake. Prawns cook very fast, and overcooking them makes them rubbery. As soon as they turn pink and curl, remove them from the heat.
- Balance the Flavors: If your curry feels too rich, add more lime juice. If it’s too tangy, a little sugar can help.
- Substitute with Other Proteins: While prawns are a classic, you can substitute chicken, tofu, or fish fillets. Just adjust the cooking time depending on what you choose.
- Use Fresh Basil: Fresh Thai basil has a different flavor profile than sweet basil. It’s peppery and aromatic, and it makes a big difference in the final dish.
Recipe Variations
Over the years, I’ve made a few tweaks to Jamie’s recipe based on what I had on hand or what I was in the mood for. Here are a few variations:
- Vegan Version: Swap prawns for tofu and use a plant-based coconut milk. You can also add in vegetables like bell peppers, zucchini, or eggplant to make the curry more hearty.
- Spicy Kick: If you like a lot of heat, add extra green chilies or even a dash of chili flakes to the sauce.
- Peanut Twist: I’ve added a tablespoon of peanut butter to the sauce before, which gives it an extra creamy texture and a slight nutty flavor. It’s an unexpected but delicious twist.
Final Words
I’ve made Jamie Oliver’s Thai Green Prawn Curry countless times, and every time I make it, I feel like I’m on a mini vacation to Thailand. It’s one of those recipes that combines simplicity and flavor in such an effortless way. It never feels too heavy, yet it’s incredibly satisfying.
This recipe is all about balance-spicy, salty, sweet, and sour-all brought together with creamy coconut milk and fragrant curry paste. I can’t think of a better meal to bring a bit of sunshine into your life, no matter the weather outside.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Thai Green Prawn Curry?
You’ll need prawns, Thai green curry paste, coconut milk, fish sauce, lime, coriander, and some veggies like bell peppers and onions. You also need rice for serving.
How Long Does It Take To Make Jamie Oliver’s Thai Green Prawn Curry?
It takes about 30 minutes from start to finish. It’s a pretty quick recipe once everything is prepped.
Can I Make This Thai Green Prawn Curry Without Coconut Milk?
You can swap coconut milk with cream or even a dairy-free alternative like almond milk. It’ll change the flavor but still work in the dish.