Thai-style green curry with prawn and courgette

Spice up your night with this Thai-style green curry recipe. Spiked with chilli and packed with prawns and courgette, this dish is delicious served for dinner with rice and crispy wonton squares

By Jennene Plummer
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 750 gram prawns, peeled, deveined, tails on
  • 1/3 cup green curry paste
  • 1/4 cup sesame seeds, toasted
  • 1 tablespoon vegetable oil
  • 2 small onions, sliced
  • 2 courgettes, sliced
  • 150 gram sugar snap peas, trimmed
  • 400 millilitre can coconut milk
  • 1/2 cup Thai basil leaves
  • 1 long red chilli, thinly sliced
Crispy wontons
  • 12 wonton wrappers
  • oil for shallow-frying


  • 1
    In a small bowl, combine prawns, paste and sesame seeds. Mix well and set aside.
  • 2
    Crispy wontons: In a large, deep frying pan, heat oil on medium until a small piece of wonton sizzles when added. Fry wontons in 4 batches for 30 seconds each until puffed and golden. Remove with a slotted spoon. Drain on a paper towel. Season.
  • 3
    In a large saucepan, heat oil on high. Sauté onions for 2-3 minutes until starting to soften.
  • 4
    Stir in courgette and peas. Cook, covered, for 2-3 minutes until tender crisp.
  • 5
    Add prawns with paste and coconut milk. Stir well. Cook, covered, for 10 minutes. Season and stir half the basil through. Serve topped with remaining basil and chilli. Accompany with wontons.


  • If preferred, replace prawns with fish of choice or fried tofu puffs, available at Asian grocers.