Thai Green Curry with Basil & Almond

The secret is crushed almonds in the paste. They lend the curry a lovely mild nuttiness, and also a little bit of crunch here and there. I loved it, and thoroughly enjoyed the leftovers too.

Thai Green Curry with Basil & Almond

The Ingredients

1 packet of green curry paste (yes, cheating)
handful of fresh basil leaves
1/3 cup of flaked almonds
1/2 cup of coconut milk
15 large raw prawns, shelled and rinsed
20 or so green beans
1 red onion, finely sliced
1 clove of garlic, finely chopped
1 nugget of ginger, finely chopped
1 lime
Sesame oil, Olive oil


The Method

Yes yes I'm CHEATING by using bought curry paste. However, I added a couple of things to the paste that really made it sing, and the result was too good to not share.

Also, this is a QUICK curry - it's not the kind that you simmer for ages. I wanted the beans to still taste of beans and the prawns to have some bite in them still. It turned out splendidly.

Makes 3 servings.

1) Dry-fry the almonds in a hot pan, tossing regularly so they don't catch and burn. When slightly browned and fragrant, take them off the heat and reserve in a bowl.

2) Put the curry paste in a blender with a little sesame oil, 90% of the almonds (you need to save a few for scattering at the end) and about 10 or so basil leaves. Pulse to make a rough paste - you still want to be able to see bits of almond.

3) Heat a large pan with a little oil. Fry the red onion until soft, then add the paste. Fry until fragrant, lower the heat and add the coconut milk. Add freshly boiled water to create a consistency you like.

4) Season the shrimp with curry salt (an amazing tip when cooking seafood). In a separate pan, fry the garlic and ginger with a little olive oil on a high heat. Add the prawns and keep them moving, they will cook in just a couple of minutes. Season with a little pepper and squeeze over the juice of the lime. Take off the heat.

5) Rinse the beans, shake dry and wrap in cling film. Nuke in the microwave for 1 minute (seriously, an excellent way to quickly cook veg).

6) Add the prawns and the beans to the curry pan. Stir well and simmer for just a few minutes. Taste and season. You want to eat it when the beans and prawns still have some bite. Done.

Serve with rice and scatter over the leftover almonds and basil leaves.

This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License.

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  • Ebby says
    Looks nom nom! However, i'd replace the prawns with tempeh for a veggie option!
  • samala says
    Wonderful recipe, Iv always loved Thai food and this is such an easy/fast recipe too. Might try this out tonight. Thankyou.
  • Moz za says
    Hahaha, when "cheating" pays off! This is my kind of style - buying a recipe paste and adding to it...quick and (hopefully) foolproof. I love the addition of the basil leaves and the sesame oil too - sounds delish!
  • vickym says
    I love a good curry, and this looks delicious. However, I might have to give a go when my other half is away for the night...last time I cooked a Thai Green Curry, he couldn't stand the smell and disappeared for a few hours (to get fish & chips for dinner instead).
  • mrsong says
    I've been making green curries for a while now, and yes I cheat too. But some of the pastes are really good. And it's amazing how cheap they are to make compared to restaurant prices. Actually the only real problem with making great food like this is it makes me want to stay home for dinner rather than go out!
  • leelee1994 says
    I think you all will be proud of me! I have just returned from grocery shopping with some of the ingredients for the Thai Curry. I am not very adventurous with my cooking - its usually hearty, family favourites like roast, cottage pie, macaroni cheese etc. I have branched out and added things like quiche and a noodle/meatball soup that I found in the Healthy Food Guide, but I need to further spread my wings. So I bought coconut milk tonight. Now, I am not saying that it will be used within the next year but at least I will see it in the cupboard and hopefully, one day, my son will see it and decide to make the curry. That way, I will have to eat it all despite my prudish upbringing!!
    • Pookie says
      Let us know how you go Leelee, this looks incredible
    • Teresa says
      I used to live in Thailand and adding almonds to a Thai curry is definitely "Fusion cuisine" Good on you! The only ingrediant that you probably needed to add to get the right Thai mix of sweet, sour, salty and spicy was Fish Sauce. It smells and bit pongy but really adds that salty oomph that a good Thai curry needs - yum!!!
    • Joanna says
      Thai curry is great--so much flavor and not much fat! It's a great hit on the tastebuds, and the lime/lemon flavors really give it a kick.
    • jennyl11 says
      fantastic another recipe to add to my collection and try out on my willing subjects...I mean family
    • Bernadette says
      Thanks for posting a recipe for a thai green curry :)! I am huge fan of thai food and this recipe looks nice, quick and easy! I have a weird obsession with ginger - i love it in dishes! I would certainly add plenty more of it in the meal - so yum. I like it how you say its a 'QUICK CURRY'. I too like my beans slightly crisp and still 'alive'..this looks like a yummy as recipe. Thanks!

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