Creamy Prawn Green Curry



1 tablespoon sesame oil

1 red onion, sliced

1 clove garlic, finely chopped

1 piece of fresh ginger, peeled and sliced

500g raw prawns

2 tablespoon Thai green curry paste

4 baby bok choy – sliced

8 florets broccoli or broccolini

Handful green beans

500mls Tatua Culinary & Whipping Cream

1 cup seafood stock

4 portions udon noodles

1 teaspoon black sesame seeds

¼ cup roasted salted cashews

Fresh coriander


  1. Heat the sesame oil in a large non-stick frying pan.
  2. Saute the onion, garlic, and ginger until soft.
  3. Add the curry paste and prawns and toss together – set aside.
  4. Clean out the pan and add green vegetables and stock and simmer 2-3 minutes until bright green and tender.
  5. Add the prawns back to vegetables.
  6. Add the Culinary & Whipping Cream and noodles and toss all together until heated through. Divide into serving bowls and top with sesame seeds, cashews, and coriander.
  7. Limes to serve.
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