Chicken and Tiger Prawn Thai Green Curry

For a delicious taste of Thailand try Antony Worrall Thompson's fragrant curry, flavoured with authentic Thai herbs
By Antony Worrall Thompson
Chicken and Tiger Prawn Thai Green Curry
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 2 stalks lemongrass
  • 1-2 tbsp Thai green curry paste
  • 2 tbsp vegetable oil
  • 2 large cloves garlic, mashed to a paste with a little salt
  • 2 lime leaves, shredded
  • 750 ml coconut milk
  • 4 tbsp chopped coriander
  • 12 chicken thighs, skin removed
  • 2-3 green chillies, seeded and finely chopped
  • 225 g raw tiger prawns, de-veined
  • 225 g Thai pea aubergine
  • 4 tbsp basil
  • 25 ml fish sauce
  • 1 tbsp fresh lime juice
  • boiled rice, to serve
  • sprigs coriander, to garnish


1. Peel the tough outer coating from the lemon grass stalk. Finely chop the white, bulbous part of each stalk, discarding the rest. In a casserole dish fry the green curry paste in vegetable oil over a high heat for 3 minutes. Add garlic, lemon grass, lime leaves and half the coconut milk and cook, stirring often, until the sauce starts to split, about 5 minutes.

2. Add in fresh coriander, chicken and chilli and simmer for 15 minutes. Add remaining coconut milk and cook for a further 3 minutes. Add prawns and pea aubergines and cook for further 2 minutes or until the prawns have turned a pink colour.

3. Just before serving fold in the basil leaves, fish sauce and lime juice. Garnish with coriander sprigs and serve with rice.

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