Jamie Oliver Thai Green Prawn Curry Recipe [Tips & Tricks]

Let me take you back to a rainy Tuesday evening.

I’d just gotten home. Shoes soaked. Hair wild. The kind of day that screams for comfort food. But I didn’t want just any comfort food – I wanted something warm, rich, fragrant, and exciting. So I reached for one of my most trusted cookbooks: Jamie Oliver’s 5 Ingredients – Quick & Easy Food.

There it was. Thai Green Prawn Curry. Five ingredients. Twenty minutes. Zero fuss. Big flavors.

I cooked it that night with a glass of white wine in hand and jazz in the background. By the time the coconut milk simmered into that dreamy green sauce, I was already smiling.

If you’re craving something easy but exotic, spicy but creamy, fresh but satisfying – this recipe is your go-to.

Let’s get into it.

Jamie Oliver’s Thai Green Prawn Curry Recipe

This isn’t your typical heavy, restaurant-style curry. Jamie’s version is:

• Light but indulgent
• Bright with herbs
• Fast enough for a weeknight
• Fancy enough for guests

The original recipe is from his 5 Ingredients cookbook, which focuses on keeping things simple without losing flavor.

It leans on a good-quality Thai green curry paste, creamy coconut milk, sweet juicy prawns, and a hit of fresh lime and coriander. Minimal effort. Maximum reward.

Ingredients Needed

When I first made this, I couldn’t believe how short the ingredient list was. Here’s all you need:

• Raw large prawns – peeled, deveined
• Thai green curry paste – use the best you can find
• Coconut milk – full-fat for richness
• Sugar snap peas – for crunch and color
• Fresh coriander – stems and leaves
• Optional: Lime, jasmine rice, chili slices for heat

Pro tip: Jamie’s all about quality over quantity. So don’t cut corners on the curry paste or prawns. These are the flavor MVPs.

How To Make Jamie Oliver’s Thai Green Prawn Curry

Let me walk you through how I do it, step by step. No fancy techniques. Just simple, honest cooking:

1. Start With The Paste

   • Heat a pan over medium-high heat
   • Add 2 tablespoons of Thai green curry paste
   • Let it sizzle and release its oils – this smells incredible

2. Pour In Coconut Milk

   • Add a full can (400ml) of coconut milk
   • Stir until smooth and gently bubbling

3. Add The Prawns

   • Toss in the raw prawns
   • Let them cook for about 3-4 minutes
   • They’ll turn pink and slightly firm when done

4. Add Veggies

   • Drop in a handful of sugar snap peas
   • Let them steam and soften, but keep that crunch

5. Finish With Herbs

   • Tear in coriander – both stems and leaves
   • Squeeze in a bit of lime juice
   • Stir and taste – adjust salt, spice, or lime if needed

6. Serve Hot

   • Ladle it over jasmine rice
   • Add sliced chili if you like it hotter
   • Bask in compliments

That’s it. In 20 minutes or less, you have a restaurant-worthy curry that you made from scratch.

Ingredient Science Spotlight

One of my favorite parts of cooking is geeking out on the why behind ingredients. Here’s a little flavor science for your next dinner party conversation:

• Thai Green Curry Paste

  • Made from green chilies, lemongrass, kaffir lime, garlic, and galangal
  • Green chilies give it that vibrant color and a sharp, peppery heat
  • Lemongrass adds citrusy notes that brighten the whole dish

• Coconut Milk

  • A magical fat that carries heat and flavor evenly
  • It tempers the spice and adds a luscious creaminess
  • Contains lauric acid – a healthy fat that gives it richness without feeling greasy

• Prawns

  • High in protein and low in fat
  • They cook quickly and absorb flavors like little sponges
  • That sweet brininess? Perfect contrast to the bold curry paste

• Sugar Snap Peas

  • Bring a crisp, fresh bite
  • Rich in fiber and vitamin C
  • Plus, they’re just so photogenic in a bowl of curry

It’s simple, but behind each ingredient is a little magic working hard to make your mouth happy.

Expert Tips

Here’s what I’ve learned after making this curry more times than I can count:

• Use A Good Wok Or Deep Skillet

  Gives you even heat and lots of surface area for those flavors to shine

• Don’t Overcook The Prawns

  They go from juicy to rubbery in seconds – 3 to 4 minutes is plenty

• Fresh Herbs At The End Are A Must

  Never skip the coriander or lime – they wake the dish up

• Control Your Spice

  Not all curry pastes are created equal – taste before adding too much

• Double It

  Seriously. It reheats beautifully. Leftovers the next day? Even better.

Recipe Variations

Want to make it your own? Here’s how to twist it:

• Vegetarian Version

  • Swap prawns for tofu or chickpeas
  • Add mushrooms and baby corn for texture

• Add Noodles

  • Pour the curry over cooked rice noodles instead of rice
  • It becomes a soupy, slurpable dream

• Go Creamy

  • Stir in a spoonful of peanut butter for depth and nuttiness

• Add More Veggies

  • Bell peppers, zucchini, spinach, or green beans work great
  • Just cook them briefly to keep their color and bite

• Spice It Up

  • Add fresh chili slices or chili oil if you’re feeling bold

Final Words

The first time I made this, I felt like I’d traveled straight to Bangkok – minus the jet lag.

It’s one of those dishes that feels luxurious but takes almost no effort. The kind of meal that turns a boring weekday into something a little special. And the best part? It’s adaptable. Forgiving. Friendly. Much like Jamie himself.

I promise once you make it, it’ll go into your regular rotation.

FAQs

What Ingredients Do I Need For Jamie Oliver’s Thai Green Prawn Curry?

You’ll need prawns, coconut milk, Thai green curry paste, garlic, ginger, fish sauce, lime leaves, lime juice, and fresh herbs like coriander.

Can I Use A Different Protein In This Recipe?

Yes! You can swap prawns for chicken, tofu, or even vegetables like mushrooms or eggplant.

How Spicy Is Jamie Oliver’s Thai Green Prawn Curry?

It has a moderate spice level from the green curry paste but you can adjust the heat by adding more or less depending on your preference.

Do I Need To Use Fresh Lime Leaves?

Fresh lime leaves give a great fragrance, but dried ones work too. If you can’t find them, try substituting with lime zest.

Can I Make This Curry In Advance?

Yes, you can make it ahead of time. Just keep the curry refrigerated and reheat when ready to serve.

What’s The Best Way To Serve This Thai Green Prawn Curry?

Serve it with jasmine rice or noodles for a complete meal. You can also add extra veggies or a side of steamed greens.

How Long Does It Take To Cook This Curry?

It takes about 30 minutes total from start to finish, which makes it a quick and easy dish to whip up.

Can I Use Store-bought Green Curry Paste?

Definitely! Jamie Oliver’s recipe uses homemade paste, but a good quality store-bought paste will save you time without sacrificing flavor.

Can I Add More Vegetables To The Curry?

Absolutely! Bell peppers, zucchini, or spinach are great additions to make it more veggie-packed.

Is This Recipe Gluten-free?

Yes, it is! As long as you use gluten-free fish sauce or tamari, it’s a gluten-free dish.