Green prawn curry broth


My husband once ate 2 kg of prawns all by himself. True story. He really loves the stuff. It makes him very, very happy. So whenever I want to treat him, prawns is the way to go.

Although it is the season of salads, braaivleis and ice-cream, a good old green curry broth is great, especially on rainy days. You can substitute the prawns with other seafood like calamari or shrimp, and I bet it will be fabulous with mixed seafood.


1 chopped onion

2 teaspoons green curry paste

250 ml coconut milk

100 ml water

800 g prawns, deshelled and deveined

3 sliced baby marrows

3 sliced pattypans

3 sliced baby gem squash

1 tablespoon lemon juice

2 teaspoons brown sugar


  1. Fry the onion and curry paste in a little bit of olive oil.
  2. Add the coconut milk, water, prawns and baby marrows, pattypans and gem squash.
  3. Cook at a medium heat for 20 minutes and add the lemon juice and brown sugar.
  4. Serve hot with crusty bread.

2 thoughts on “Green prawn curry broth

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