Thai green prawn curry with broccoli Recipe

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  • Healthy











Total Time:





(may need an extra 5 mins)

Nutrition per portion

Calories 419 kCal 21%
Fat 12.9g 18%
  -  Saturates 9.5g 48%
  -  of which Sugars 0g 0%
Salt 1.6g 27%

Thai green prawn curry with broccoli is a speedy curry recipe that’s ready in just 15 minutes and makes a healthy family meal, containing 1 of your 5-a-day portions of fruit and vegetables. Broccoli is packed full of vitamins, protein and calcium, as well as plenty more minerals, so it’s a fab choice if you’re trying to get more green veg in your diet. This recipe is perfect for when you’re cooking for a family, or even when you’re entertaining. Serve with steamed rice – either jasmine, plain or coconut for a really tasty dinner. You’ll never have to pick up a takeaway menu again!


  • 200g bellaverde broccoli
  • 225g/8oz Thai fragrant rice
  • 1 (400g) can reduced-fat coconut milk
  • 30ml/2tbsp Thai Green Curry paste
  • 5ml/1tsp fish sauce
  • 1 tsp granulated sugar
  • 500g/1lb raw peeled tiger prawns, thawed if frozen
  • 1 (220g) can sliced bamboo shoots, drained
  • 4 spring onions, sliced
  • Zest and juice 1 lime
  • 45ml/3tbsp fresh chopped coriander leaves


  • Prepare the broccoli by trimming a little off the end of each spear. Place the rice in a sieve, rinse under with cold water, then cook in a medium pan of boiling water for 10 mins or until tender.

  • Whilst the rice cooks place the coconut milk, curry paste, fish sauce and sugar in a large frying pan or wok. Slowly bring to the boil, then add the broccoli, reduce the heat, cover and simmer for 3-4 mins or until just tender.

  • Stir in the spring onions, prawns and bamboo shoots and stir well. Bring the mixture back to the boil, then simmer for 2 mins, stirring occasionally until the prawns have turned pink. Stir in the lime zest and juice and coriander.

  • Drain the rice in a sieve and divide between four bowls, top with the prawn curry and serve.

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Top Tip

Just two spears of broccoli is all you need to tick off one of your 5-a-day portions of fruit and vegetables