Thai egg, prawn, and spinach green curry

Thai egg prawn and spinach green curry

Thai egg, prawn, and spinach green curry

I was grilling a good slab of entrecôte for my womenfolk this evening.

Nothing wrong with that, it’s just that I wasn’t in the mood for it.

Taking advantage of the situation somewhat, they asked me to prepare a favourite sauce for them, something I no longer eat myself, loaded as it is with cheese and cream.

The concoction in question is a cream, Gorgonzola and spinach sauce, beloved of both wife and daughter alike, and, it should be noted, our cat, in whom it seems to awaken unnatural urges, judging by the prolonged bouts of manic yowling that always herald the preparation of it.

Anyroad, my mood was edging me towards some sort of curry. A quick bit of reconnaissance work peeking in cupboards, fridge, and freezer revealed that a Thai curry was going to be the quickest, easiest, and cheapest.

That sublime trio of eggs, spinach, and prawns ( shrimp, if you swing that way ) were leaping up and down excitedly shouting “oooh, oooh, pick me, pick ME”, positively begging to be given the chance of a swim in that sexy sauce.

Splendid stuff!


Thai egg, prawn, and spinach green curry

Serves 1 – 2


  • 2 eggs
  • 1 onion, finely chopped
  • 3 tbsp good quality Thai green curry paste – see notes
  • 2 stalks fresh lemon grass, cut into half and bruised
  • 5 Kafir lime leaves
  • 1 400 ml tin organic coconut milk
  • 200g cooked prawns, defrosted if frozen
  • 65g fresh baby spinach
  • juice from 1 lemon
  • 2 tbsp fish sauce – see notes
  • coconut oil


  • Hard boil the eggs. Cool, then peel. Halve, then set aside.
  • Heat about 2 tbsp coconut oil in a non-stick wok over medium heat.
  • Stir fry the onion until just starting to take on colour, about 5 minutes or so.
  • Add the green curry paste. Stir fry for a further 3 minutes.
  • Add the coconut milk, Kafir lime leaves, and lemon grass. Simmer for a further 10 minutes.
  • Add the spinach to the wok, and simmer until it has wilted.
  • Add the lemon juice and fish sauce. Stir well, and simmer for 1 minute.
  • Add the prawns, and egg halves to the wok. Continue to simmer until just warmed through, a minute or so at most. Serve, with a pot of Jasmine tea.


  • Use a fish sauce that contains only fish, water, and salt. You’re probably best looking in an Asian store for genuine Thai fish sauce, although if you’re in Britain Tesco’s own fish sauce fits the bill. I currently use Thanh Ha Phu Quoc.
  • Similarly, your green curry paste shouldn’t come full of sugar and other associated nasties. I currently use Mae Ploy brand, which contains green chilli, lemon grass, garlic, salt, galangal, shrimp paste (shrimp and salt), kafir lime peel, coriander seed, pepper, cumin, and turmeric.

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