Creamy veg and prawn curry

April 9, 2013 (Last Updated: January 11, 2019)
Creamy veg and prawn curry recipe

Perfect for those night when you want something full of warm, smooth comfort. Creamy veg and prawn curry is lightly spiced without being overwhelming, and full of delicious flavours. A wooded chenin blanc hasa will round the creaminess perfectly.

Recipe by Leila Saffarian 

Photograph by Dylan Swart 

Creamy veg and prawn curry

Serves: 4
Cooking Time: 25 mins


  • 10ml (2 tsp) vegetable oil
  • 30 – 45ml (2 – 3 tbsp) Thai green curry paste
  • 5cm fresh ginger, sliced
  • 2 x 410g tins coconut milk
  • 125ml (½ cup) vegetable stock
  • juice of 3 limes
  • 15ml (1 tbsp) fish sauce
  • sea salt and freshly ground black pepper, to taste
  • 1 large aubergine, cubed or 6 small aubergines, halved
  • 8 cleaned and shelled prawns
  • 200g baby spinach leaves
  • 100g mange tout, sliced
  • steamed jasmine rice, to serve
  • fresh coriander, to serve
  • fresh red chillies, to serve
  • fresh lime cheeks, to serve



Heat the oil in a medium pan over medium-high heat and add the green curry paste. Fry for 1 minute until fragrant and add the ginger.


Add the coconut milk, stock, lime juice, fish sauce and seasoning. Bring to a boil then reduce to a simmer.


Add the aubergine and cook for 5 minutes.


Add the cleaned prawns and cook until the prawns are ready, about 6 more minutes.


Adjust the seasoning (more lime, fish sauce and seasoning may be required, depending on personal preference) and turn off the heat. 6 Add the spinach and sliced mange tout. 7 Serve with jasmine rice, fresh coriander, chilli and plenty of fresh lime.


Healthy tip: Substitute one tin of the coconut milk with an extra cup of vegetable stock or a tin of soya cream to reduce the fat content.


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