Homemade Thai Green Curry Stir-fried Prawns

Serves: 4 to 6

Your rating: None (1 vote)

These ingredients are:
dairy-free iconDairy-free egg-free iconEgg-free

The late Northwest harvest season brings us gorgeous local chiles, green beans, stunning basil and a rainbow of sweet peppers. All of those star in this aromatic and beautiful dish. I have been creating seasonal Southeast Asian curries since I first started in the restaurant business and they remain at the top of my list of essential recipes. You’ll be amazed at the complexity of flavors created by the combination of these relatively simple ingredients.


  • 12 to 16 thin green beans, trimmed and cut in half on the diagonal Add to list
  • 3 tablespoons peanut or vegetable oil (divided) Add to list
  • 1/2 yellow onion, peeled and julienned Add to list
  • 1 small red bell pepper, seeded and julienned Add to list
  • 1 pound medium raw prawns, peeled and deveined, tails removed Add to list
  • 1/4 cup Green Curry Paste (or to taste depending on spiciness) Add to list
  • 1 can (14.5 ounces) organic coconut milk Add to list
  • 2 cups baby spinach leaves (or substitute any tender leafy green, cut into bite-sized pieces) Add to list
  • 10 to 18 basil leaves, coarsely chopped Add to list
  • 1/4 cup coarsely chopped cilantro leaves Add to list
  • Fish sauce or soy sauce, to taste Add to list
  • Squeeze of fresh lime and lime wedges for garnish Add to list
  • Sprigs of cilantro for garnish Add to list


Blanch the green beans in boiling, salted water for about 4 minutes. Refresh in cold water and drain.

Heat 2 tablespoons of the oil in a wok or sauté pan over medium-high heat. Add the onions, beans and red bell pepper and stir-fry for 2 to 3 minutes, or until the onions are crisp-tender. Add the prawns and stir-fry for 2 minutes more or until the prawns turn lightly pink. Make a well in the center, add the remaining oil and stir in the curry paste. Cook for 1 minute or so to bloom the flavors of the curry. Stir in the coconut milk, spinach or leafy greens, basil and cilantro. Season generously with the fish sauce and lime juice, and gently heat through.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on September 1, 2012.

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

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More about: curry, green beans, shrimp


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