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If you’re craving a vibrant, flavor-packed meal that comes together faster than takeout, this Prawn Thai Green Curry is your answer. Creamy coconut milk, fragrant lemongrass and a hint of spice wrap tender prawns in a silky, sensual sauce that you can master—even if you’re new to Thai cooking.
Whether you’re planning a cozy date night or just want a healthy, exotic dinner in 45 minutes or less, this recipe delivers. And here’s what makes it special: it’s built on ingredients known for their aphrodisiac properties, like prawns, fresh ginger, garlic and chiles, making it as good for seduction as it is for supper.
Plus, it’s fully adaptable: swap prawns for shrimp or chicken, use tofu for a vegan twist, and adjust the spice level to match your mood. Keep reading for a step-by-step guide to creating the ultimate Thai green curry at home without the fuss.
Why this Prawn Thai Green Curry is a date-night dish
What makes this green curry a standout, especially for date night, is its sensual layers of aphrodisiac ingredients. Garlic, ginger, chiles and shrimp (or prawns) are each linked to romance, arousal and heightened sensuality. Combined with creamy coconut (which makes our list of the 10 best foods for men’s sexual health) and citrusy herbs, this meal stimulates more than just your taste buds.
I first created this curry years ago as a personal indulgence after long days cheffing in upstate New York (about as far as you can get from Southeast Asia’s bright flavors). It’s a meal I’d prepare to reconnect with myself—or to seduce someone else’s palate. It worked every time.
What you’ll need for this recipe
Most ingredients for this Thai green curry prawn recipe are easy to find at a typical grocery store. Here’s what you’ll need:
Everyday Ingredients
- Coconut oil
- Fresh ginger root
- Garlic
- Scallions (white and green parts separately)
- Red bell pepper
- Cauliflower
- Yam (or sweet potato)
- Light coconut milk
- Soy sauce
- Lime zest and juice
Traditional Thai Ingredients
If you can’t find these in your grocery store, try an Asian market or order online. You can even get most of these ingredients delivered from Amazon.
- Lemongrass – adds fresh citrus notes; look for firm, pale stalks.
- Green curry paste – use homemade or your favorite store-bought brand (I like Mekhala Organic but if you want to try making your own, here’s a homemade green curry paste recipe from Recipe Tin Eats).
- Thai chile (optional) – small but fiery. Omit if you prefer milder heat.
- Kaffir lime leaves – these give authentic citrus-herbal fragrance. Available fresh or frozen at Asian markets.
- Fish sauce – essential for authentic umami flavor. Red Boat is a solid choice.
- Coconut sugar – adds mellow sweetness. Sub with turbinado sugar if needed.
Optional Garnishes
- Cilantro
- Chopped peanuts
- Extra lime wedges
How to make Thai Green Curry with Prawns (step-by-step)
Prepare in advance:
2 cups cooked rice (fragrant Thai or brown rice)
24 raw prawns or jumbo shrimp, peeled and deveined – optional: reserve shells for stock
1 small head cauliflower (or half large), roasted
2 medium-large yams, blanched until just tender
Optional Shrimp Stock:
Sauté shrimp shells in 1 tsp coconut oil until pink.
Add 1½ cups vegetable or chicken stock.
Simmer 30 minutes, then strain.
To prepare the curry:
Heat coconut oil in a wok or large skillet over medium-high heat.
Sauté ginger, garlic, lemongrass, and scallion whites until tender (1-2 minutes).
Add green curry paste, stir for 30 seconds.
Add bell pepper; sauté 1 minute.
Add yams; brown slightly.
Add cauliflower; heat through.
Pour in coconut milk, stock, lime leaves, and optional chile to make the curry sauce. Simmer 15–20 minutes to reduce by 25%.
Season with fish sauce, soy sauce, coconut sugar, and lime zest.
Add prawns/shrimp; cook 3–5 minutes until opaque.
Finish with lime juice and remove lime leaves.
To serve:
Place rice in bowls.
Top with prawns, vegetables, and broth.
Garnish with scallion greens, cilantro, peanuts, and lime wedges as desired.
Tips for success
Adjust Spice: Control heat by increasing or omitting the Thai chile.
Use Fresh Herbs: Kaffir lime leaves and lemongrass give the dish its signature flavor.
Coconut Milk Choice: Full-fat coconut milk gives a richer sauce but light works if you prefer.
Prawn vs shrimp: what’s the difference?
Both prawns and shrimp are ten-legged crustaceans. So, can you use shrimp in this Thai curry recipe? Absolutely!
Prawns generally live in freshwater, are slightly larger and have a subtly sweeter flavor. But for this green curry recipe, you could use either prawns or jumbo shrimp. Just use whatever’s freshest at your market and get the same quantity, whether it’s jumbo shrimp or prawns.
How to customize this curry
This is a surprisingly flexible and fairly forgiving recipe. Thai green curry is all about balancing flavors, not strict rules. Once you understand the basic flow, you can swap ingredients, adjust spice levels and personalize it to suit your taste or whoever you’re cooking for. Here are some easy ways to adapt your curry:
Prefer a rich sauce? Use full-fat coconut milk instead of light.
Need a nut-free option? Skip the peanuts or swap in cashews.
Can’t find prawns? Use jumbo shrimp (or make it a chicken or tofu curry)
Half prawn, half chicken? Go for it.
Like it tangy? Serve it with extra lime wedges
Hate cilantro? Leave it out.
Love heat? Add extra Thai chiles or stir in a spoonful of chili paste at the end.
Prefer it mild? Omit the Thai chile entirely and use less green curry paste.
Looking for a vegan version? Use tofu instead of prawns, swap vegetable broth for stock, and omit the fish sauce—add extra soy sauce to taste for umami.
Storage & Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop, stirring in a splash of coconut milk or stock to loosen the sauce. Avoid high heat to prevent the coconut milk from separating.
Freezing is not recommended. The coconut milk base tends to separate when frozen and thawed.
More Thai-inspired date night recipes
Cockles, Mussels and Clams with Green Cabbage and Coconut Curry
Easy Chicken Rice Bowl with Peanut Sauce
Prawn Thai Green Curry
Prevent your screen from going dark
This fragrant curry will fill your house with the mouthwatering aromas of Thai – and it sure beats takeout!
Ingredients
Prepare in advance
- 2 cups cooked rice prepared as desired (use fragrant Thai rice or brown rice if you prefer)
- 24 raw prawns or jumbo shrimp peeled and deveined – Optional: shells reserved for stock*
- 1 small head cauliflower separated into florets tossed with coconut oil, salt and pepper, roasted to golden brown, or half a large head
- 2 in medium-large yams peeled, cut into half-moons, and blanched in boiling salted water until just tender
*Optional Shrimp stock
- cups Sauté the shells from the prawns in 1 teaspoon coconut oil until they turn pink then add 1 1/2 c vegetable or chicken stock. Bring to a simmer for 30 minutes then strain.
To prepare the curry
- 3 tbsp coconut oil
- 2 tbsp freshly chopped ginger
- 2 cloves fresh garlic chopped
- 1 tbsp chopped tender lemongrass
- 1 bunch scallions (use 2 tbsp chopped whites) reserve greens for later*
- 1 tbsp prepared green curry paste
- 1 red bell pepper cut into 1/2-inch strips
- yams from above
- cauliflower florets from above
- 1 can light coconut milk
- 1 1/2 cups light stock (prawn stock from above vegetable, or chicken)
- 1 Thai chile optional
- 2 Kaffir lime leaves
- 1-2 tbsp Thai fish sauce (nam pla)
- 1-2 tbsp soy sauce
- 2 tbsp coconut sugar or to taste, or turbinado sugar
- prawns or jumbo shrimp from above
- zest and juice of 1 lime
- greens from 1 bunch scallions from above
- 1 bunch cilantro cleaned and roughly chopped, optional
- 1/4 cup chopped roasted peanuts optional
- 1 lime quartered, optional
Instructions
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Heat a wok or large straight-side skillet over medium-high heat. Add the coconut oil and heat for a minute.
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Add the ginger, 2 tbsp chopped scallion whites from the bunch, garlic, and lemongrass. Sauté until tender (1-2 minutes).
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Add the green curry paste, sauté for 30 seconds.
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Add the red bell pepper and sauté for a minute.
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Add the yam. Brown slightly.
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Add the cauliflower florets. Heat through.
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Add the coconut milk, stock, kefir leaves and chile. Bring to a boil, then reduce to a simmer.
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Simmer for 15-20 minutes until the liquid reduces by 25%.
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Season to taste with fish sauce (the key to authentic flavor), soy, coconut sugar, and lime zest while maintaining a simmer.
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Add the prawns or shrimp and continue to simmer until the shrimp is cooked through (approximately 3-5 minutes).
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Add the lime juice and remove the kefir lime leaves. At the same time, warm the cooked rice (if necessary).
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To serve: place 1/2 cup rice in a bowl. Top with 6 prawns, 1/4 of the vegetables and broth as desired (careful for the chile, if used). Garnish with 1 bunch-worth of scallion greens, cilantro, chopped peanuts and a lime wedge.
Notes
*You will need 1 bunch of scallion greens for this recipe. Use all of the greens in the garnish but only use 2 tbsp of chopped whites in the curry.
This recipe was originally published in 2015 and most recently updated in 2025 with a new introduction, new links, ingredient clarification and a new graphic.
Annette Tomei is a chef, educator, writer, and cultural tourism consultant. She has a Master of Arts in Gastronomy and extensive education in wine and spirits including Italian Wine Scholar with Highest Honors. She is a classically trained chef and former restaurant owner. As a sought-after cooking instructor, she has created popular Port to Table cooking classes for Holland America and has contributed to several food books including Culinary Careers for Dummies. She currently works as a food, wine and spirits educator and consultant though her company, Wander, Eat and Tell. Learn more at http://wandereatandtell.com.
