• Home
  • Curry
  • Thai green prawn curry with garlic roti
0 0
Thai green prawn curry with garlic roti

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
1/2 tbsp avocado oil, plus extra for brushing
1 shallot, finely chopped
50g Thai green curry paste
180g coconut milk pouch
3g Thai dried herbs sachet
1 sweet pointed red pepper, deseeded and cut into chunks
125g yellow beans, trimmed and halved
250g raw king prawns, deveined
150g self-raising flour
100ml natural yoghurt (0% fat)
1/2 tsp baking powder
2 garlic cloves, crushed
1 X 250g pouch wholegrain basmati rice
Lime wedges, for garnish
Fresh coriander leaves, finely chopped, for garnish

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Thai green prawn curry with garlic roti

In partnership with Thai Taste. The Thai Green Curry Kit serves two and includes a readymade curry paste, coconut milk and a dried herbs sachet for a quick and easy midweek meal. My garlic rotis are a must try!

  • Spicy
  • 20 Mins
  • Serves 2
  • Easy






  1. For the roti, sift the self-raising flour and baking powder in a bowl with a good grind of sea salt and add the crushed garlic. Gently fold in the natural yoghurt with a knife and use your hands to bring the dough together. Knead the dough gently for 4-5 minutes or until smooth and elastic. Refrigerate until ready to use.

  2. To make the curry, heat half a tablespoon of avocado oil over a medium heat and add the shallots. Cook, stirring often, for 5 minutes or until the shallots have softened and turned translucent.

  3. Stir in the Thai green curry paste with a tablespoon of coconut milk and stir-fry for 3 minutes, adding a splash of water if it starts to catch.

  4. Pour in the rest of the coconut milk and turn down to a simmer. Continue to cook for 5 minutes while you remove the dough from the fridge and divide into four.

  5. On a lightly-floured work surface, roll each piece of dough into a thin circle (about the thickness of a 1p coin).

  6. Heat a large frying pan over a high heat and brush the pan liberally with avocado oil. Add one roti at a time and cook for 1 minute on each side or until puffed up and golden. Flip over and cook for 1 minute. Keep warm while you cook the remaining roti.

  7. To finish the curry, add the Thai herbs with the red pepper, yellow beans and king prawns and cook for 4 minutes, flipping the prawns over halfway through to ensure an even cook.

  8. Cook the basmati rice according to pack instructions. Divide the Thai green prawn curry between bowls and garnish with lime wedges and a scattering of coriander. Serve with garlic rotis and basmati rice.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Pea and Spinach Risotto
Pea and spinach risotto
Roasted Tomato and Courgette Risotto
Roasted tomato and courgette risotto
Pea and Spinach Risotto
Pea and spinach risotto
Roasted Tomato and Courgette Risotto
Roasted tomato and courgette risotto

Add Your Comment