Thai green curry paste is made with green chilies, galangal, and kaffir lime, making for a spicy and slightly sweet flavour. We combine it with coconut milk, ginger and fresh herbs in this tasty prawn dish. Serve it over fragrant jasmine rice.

Yield: Serves 6.



  • 2 pkgs (340 g each) frozen tiger prawns, thawed
  • 1 tbsp (15 mL) grated fresh ginger
  • 2 green onions, finely chopped
  • 2 cloves garlic, crushed
  • 1 tbsp (15 mL) oil
  • 1 red bell pepper, cut into small strips
  • 1 tbsp (15 mL) green curry paste
  • 1 can (14 oz/398 mL) coconut milk
  • 1 cup (250 mL) snow peas, halved
  • 1 tbsp (15 mL) cornstarch
  • 2 tbsp (25 mL) soy sauce
  • 2 tbsp (25 mL) water
  • 1/2 cup (125 mL) coarsely chopped fresh mint
  • 1/2 cup (125 mL) coarsely chopped fresh basil
  • Hot cooked jasmine rice


  1. Peel and devein prawns, leaving tails intact.
  2. In a large frypan, sauté ginger, onions and garlic in oil until fragrant. Add red pepper and prawns.
  3. Cook and stir until prawns are lightly browned on both sides.
  4. Stir in curry paste, coconut milk and snow peas. Bring to a simmer and cook just until prawns are tender.
  5. Combine cornstarch, soy sauce and water; stir into prawn mixture and cook just until thickened.
  6. Stir in mint and basil. Serve immediately over jasmine rice.
Nutritional analysis per serving:

305 Calories, 22.2 g fat, 19.6 g protein, 9.0 g carbohydrate, 2.3 g fibre, 1421 mg sodium