Mark Moriarty's prawn green curry with coconut rice. Photograph: Harry Weir
Sat Aug 15 2026 - 04:57Serves: 2Course: DinnerCooking Time: 20 minsPrep Time: 30 minsIngredientsFor the green curry paste:3 green chillis, de-seeded and chopped2 shallots, peeled and chopped1 lemongrass stalk, root tip removed and bottom half chopped (discard the woody top)1 thumb-size piece of ginger, peeled and chopped2 cloves garlic, peeled1 tsp ground coriander1 tsp shrimp paste (available in Asian food shops)Handful fresh coriander leavesHandful of Thai basil leavesJuice and zest of 1 lime1 tin coconut milk1 tbsp vegetable oil (add a little extra if more oil is needed to bring the paste together)For the rice:150g basmati riceFor the green curry:1 tin coconut milk250ml chicken or veg stock2 dried lime leaves1 tsp fish sauce1 tsp caster sugar1 tbsp cornflour, mixed with 20ml water 100g green beans100g baby corn200g large prawnsJuice and zest of 1 limeSea salt1 tbsp desiccated coconut, toastedHandful Thai basil leavesStart by making the green curry paste. Add all the ingredients into a blender and blend to a paste.To cook the rice, start by getting a steamer ready and placing it on the heat with some water in the base. Place the rice in a small heat-proof bowl. Empty the coconut water from the tin of coconut milk into a small saucepan and add 1 tbsp of the thicker coconut milk solids. Heat gently while stirring to bring together, then pour this onto the rice, enough to cover, and place in the steamer with the lid on. Steam for 15 minutes, then remove from the heat and lightly fluff with a fork. When the rice goes in the steamer, start to cook the green curry. Place a non-stick pan on the heat and add the oil. Add 2 tbsp of the green curry paste and cook over a medium-high heat for three minutes, stirring occasionally.Add the tin of coconut milk, stock, lime leaves, fish sauce and sugar and bring to a simmer, then stir in the cornflour, which helps to thicken the sauce. Add the green beans and baby corn and simmer in the sauce for two minutes, then add the prawns into the sauce to poach for three to four minutes until pink and cooked through.Check the seasoning, then season with some salt and stir through the lime juice and lime zest. To serve, spoon the curry into serving bowls and garnish with some toasted desiccated coconut and some more Thai basil leaves. Serve with the coconut rice on the side.Mark MoriartyMark Moriarty is an award winning chef, TV host, author and Irish Times columnist.
