Thai Yellow Prawn Curry


Ingredients (10 portions)

Amount Measure Name
50 ml50mlSunflower oil
25 g25gGarlic
25 g25gCoriander, chopped
350 g350gKnorr Blue Dragon Thai Green Curry Paste 1.1kg 
15 g15gTurmeric
1 l1lLight coconut milk
25 g25gBrown sugar
30 ml30mlFish sauce
50 g50gSpring onions
200 g200gRed onions thinly sliced
750 g750gShellfish, prawns (raw)
100 g100gCelery sliced
5 g5gCoriander, chopped

Our products used in this recipe


Advanced Preparation.
Prepare ingredients as above. Warm serving dishes.

1. Heat the oil in a suitable pan over a medium to high heat. Add the garlic, coriander root and Thai
green paste, cook for 2-3 minutes until aroma is released and softened
2. Add the turmeric and cook for a minute before adding the coconut milk. Bring to the boil and simmer
for 3-5 minutes.
3. Add the sugar, fish sauce, spring onion, onion, prawns and celery, bring back to the boil and cook for
3-5 minutes or until the prawns are thoroughly cooked.
4. Serve the curry in the warm dishes garnished with chopped coriander.

Service Hint
Serve the chicken curry with KNORR Long Grain Rice and Thai vegetables crackers or prawn crackers if
not available.

Handy Hint
The Prawns can be replaced with chicken or a mixture of Thai vegetables.

Healthy Hint
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or
sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced

Reference Intakes for Adults

Each Serving of Thai Yellow Prawn Curry contains

Reference Intakes for Adults

of an adults guideline daily amount

recipe number: 1-EN-139392 recipe code: R0036267
Phase Summer County Stork Meadowland Flora Hellmann's Colmans Knorr