Makes: 4 portions
Nutrition: per portion (without the rice) 325 Kcal; Fat: 24,93 gr; saturated fats: 19,08 gr; monounsaturated fats: 2,63 gr; polyunsaturated fats: 1,06 gr; carbohydrates: 6,29 gr; Sugars: 4,15 gr; Fiber: 2,47 gr; Protein: 17 gr; salt: 0,79 gr; Vitamin C: 26,25 mg (30% RDA); Iron: 5,35 mg (30% RDA)

Preparation & cooking time: 40 mins


  • 2 full tbsp thai green curry paste
  • 1 can (400ml) of coconut milk (organic preferably)
  • 200gr pack-choi (sliced) or snap peas
  • 300 gr king prawns – sustainable source and peeled (defrosted if frozen)
  • 1 big sized red chilli, sliced
  • Handful of fresh coriander (chopped)
  • 3 thin slices of fresh ginger
  • 1 medium sized onion
  • 1 tbsp coconut oil
  • Juice of 1 lime


1 Heat the coconut oil in a large deep-frying pan or wok over a medium heat and fry the onion for 5 minutes until starting to soften. Stir in the curry paste, chilli and ginger, then stir-fry for 2-3 minutes. Add the green vegetables for another 3-4 minutes.

2Pour in the coconut milk, prawns and lime juice, bring to a gentle simmer for 5 minutes. Stir in most of the coriander, then serve with steamed rice, the rest of the coriander and lime wedges (optional).


For vegetarian/vegan recipes use tofu instead of shrimp.


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