Thai Yellow Curry Prawns

Thai Yellow Curry Prawns


4-6 Qt Saucepan, Wooden spoon

This dish isn’t only great with prawns, try swapping the prawns for chicken or pork or your favorite vegetable, and you’ll be equally happy!


  • 1 lb u16–20 prawns, peeled and deveined
  • 1/2 Cup [Long-tail Sunset Thai Cooking Base]
  • 1/4 Cup jalapeño puree, without seeds or veins
  • 1- 12oz can coconut milk
  • 2 Tbsp Thai fish sauce
  • 2 Tbsp fresh lime juice, or more if needed
  • 2 Tbsp turmeric
  • 1 Tbsp coconut oil
  • Pinch of kosher salt
  • Sliced jalapeño for garnish
  • Crushed peanuts for garnish
  • Green onions for garnish


  • Heat sauce pot to medium-high, add coconut oil.
  • Add Long-tail Sunset Thai Cooking Base, jalapeño puree, and turmeric.
  • Simmer approximately 3 minutes until fragrant.
  • Add coconut milk and bring to simmer, lowering heat to medium.
  • Add prawns and cook for 5 minutes until they turn white/opaque, cooked through. They will continue cooking from residual heat.
  • Stir in fish sauce and lime juice.
  • Add salt to taste (and more lime juice if needed).
  • Garnish with green onions, peanuts, and jalapeño and serve over [Coconut Garlic Rice].

Things to remember

  • u16–20 prawns refer to the size of the prawns, that there are approximately 16–20 prawns per pound. The lower the “u” number, the larger the prawns (i.e. “colossal prawns are u6–8)
  • For Jalapeño puree, remove stems, seeds, and veins from the jalapeños, and place into a food processor until pureed. Be careful not to stick your face into a food processor, the oils from the chili will aromatize and could cause a coughing fit
  • If you can’t find Thai fish sauce, the Vietnamese counterpart will do the trick
  • Once the prawns turn white/opaque, they are virtually done, as they will continue to cook from residual heat.
  • If swapping out for chicken or pork, browning them slightly in a separate pan before adding to the sauce (which will finish their cooking) will result in a tastier end product
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