Thai green curry recipe

February 16, 2017


2 tbs olive oil

8 pcs tiger prawns

180gr white fish fillet cut into cubes

1 small onion cut into slices

1 small baby marrow chopped

2 cloves of garlic crushed

1 small bunch of lemongrass

2tbs Thai green curry paste

200ml coconut milk

1 coffee cup of milk

1 tbs sugar

Stock cube

Juice of 1 lime



Heat the oil and stir fry the onion and garlic until they are soft.

Add the Thai green curry paste and cook together.

Add the coconut milk, stock fish sauce, milk, sugar and lemongrass and bring to the boil for 5 minutes

Add the tiger prawns, fish fillet and baby marrow and cook for 5 to7 minutes until the fish fillet is cooked

Add lime juice

Serve with rice and deep fried Papadam


Recipe by Cesare and Anna from the House of Spices, Zanzibar.



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