In Home Chefs Club, Recipes
  • Serves:  4
  • Preparation Time:  15 minutes
  • Cooking Time:  30 minutes


  • 30ml coconut oil or regular oil
  • 1 onion, sliced
  • 2 cloves garlic, peeled & finely chopped
  • 1 small thumb ginger, peeled & finely chopped
  • 4-6 Tbsp Thai green curry paste (dependent on your chosen curry paste)
  • 2 x 400ml coconut milk
  • 200g prawns
  • 100g mange tout
  • 150g small broccoli florets
  • 400g tofu, cubed and fried/airfried
  • Coriander
  • Jasmine rice


Heat the oil in a pot over a medium heat. Add the onion and sauté for 5 minutes. add the garlic and ginger, sauté for a further 3 minutes, then add the curry paste. Stir allowing the paste the cook without burning. Add the coconut milk and bring to a boil. Turn the heat down and allow the curry to simmer gently for 10-15 minutes, until slightly thickened. Season to taste with lime juice, fish sauce, soy sauce and sugar.

When you are happy with the sauce, add the prawns, mange tout and broccoli. Allow to simmer until cooked through. Add the tofu.

Serve the curry garnished with coriander. Serve with jasmine rice on the side.

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