Description
A quick and flavorful Thai-inspired prawn green curry rice bowl featuring tender prawns, vibrant yellow pepper, and green beans simmered in a creamy coconut milk and green curry paste sauce, served over sticky rice.
Ingredients
Scale
For the Curry
- 1 tbsp vegetable oil
- ½ 170g jar (about 4 tbsp) Blue Dragon Thai Green Curry Paste
- 1 yellow pepper, chopped
- 160g green beans, trimmed and chopped into short lengths
- 200ml coconut milk
- 150g peeled raw prawns
For the Rice
- 260g microwave sticky rice or other cooked rice
Instructions
- Heat the oil and curry paste: Heat the vegetable oil in a medium-sized, deep frying pan over medium heat. Add the Blue Dragon Thai Green Curry Paste and cook for 1 minute until fragrant, releasing the curry’s aromatic spices.
- Add vegetables: Add the chopped yellow pepper and green beans to the pan and briefly fry them for 1–2 minutes to slightly soften and coat them in the curry paste.
- Add coconut milk and simmer: Pour in the coconut milk and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer gently for 8 minutes to blend the flavors and tenderize the vegetables.
- Cook the prawns: After simmering, add the peeled raw prawns to the curry. Cover again and cook on low heat until the prawns turn pink and curl up, about 3 minutes, ensuring they are cooked through but still tender.
- Prepare the rice: While the curry is cooking, prepare the microwave sticky rice according to package instructions or heat your preferred cooked rice.
- Assemble the bowls: Divide the cooked rice evenly between two bowls. Spoon the prawn green curry over the rice and serve immediately for a hearty, comforting meal.
Notes
- You can substitute the microwave sticky rice with jasmine or basmati rice if preferred.
- Adjust the quantity of green curry paste based on your spice preference.
- Ensure prawns are fully cooked to an internal temperature of 145°F (63°C) for safe consumption.
- Feel free to add other vegetables like bamboo shoots or baby corn for extra texture.
- For a vegetarian version, replace prawns with tofu and use vegetable stock instead of coconut milk if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: prawn green curry, Thai curry bowl, easy curry recipe, coconut milk curry, quick prawn recipe, sticky rice bowl
