Jamie Oliver's green curry of prawns


We were lucky enough to see Jamie Oliver present at the Sydney Opera House on the weekend.  One of the delicious dishes he prepared was a beautiful fresh green curry.  Green curry is one of Australia's most popular take away dishes.  Jamie's version which I made last night took about 20 minutes (quicker than take-away!) and included lots of beautiful green vegetables.

Green curry of prawns




for the green curry paste:

  • 2 stalks of lemongrass

  • 4 spring onions

  • 1 fresh green chilli

  • 2 cloves of garlic

  • 3cm fresh ginger

  • a small bunch of fresh coriander

  • 1 teaspoon coriander seeds

  • optional: 4 fresh or dried lime leaves

  • 1 tablespoon soy sauce

  • ½ tablespoon fish sauce

Curry ingredients

  • a large bunch of asparagus

  • a large handful of snow peas

  • ½ a fresh red chilli

  • 1 tablespoon peanut oil

  • 16 prawns

  • ½ x 400ml tin of coconut milk

  • 1 lime


  1. Green curry paste - Trim the lemongrass stalks, peel back and discard the outer leaves, and crush the stalks by bashing them a few times with the heel of your hand or a rolling pin. Trim the spring onions. Halve and deseed the green chillies. Peel and roughly chop the garlic and ginger. Set aside a few sprigs of fresh coriander.

  2. Toast all the curry paste ingredients in a frypan until fragrant (3 minutes) then whiz in a food processor until everything is finely chopped – the smell will be amazing!

  3. While whizzing, pour in the soy sauce and fish sauce and blitz again until you have a smooth paste.

  4. To make your curry: - Snap the woody ends off the asparagus and discard them. Chop into thirds. Trim the ends off your snow peas. Finely chop the red chilli and put to one side.

  5. Place a large pan or wok over a high heat. When your pan is really hot, add the groundnut oil, swirl it around, then carefully drop in the prawns. Stir-fry for 3 minutes, then add your green curry paste, and cook for a further 3 minutes.

  6. Add the asparagus and snow peas and stir-fry for a further 30 seconds.

  7. Pour in the coconut milk. Give it all a good stir, bring to the boil and cook for a few minutes. Have a taste and add a bit more soy sauce or fish sauce if you think it needs it.

  8. Add the lime juice and serve with the coriander leaves.

Rachel is a university qualified Clinical Nutritionist based in Balmain, Sydney.  She is also the busy working mum of two teenagers, so is practical and realistic with her advice . Rachel offers in person or online consultations to improve your family's health and well-being. You can find her on Facebook and Instagram for more healthy tips and tricks.