Thai Prawn Skewers With Green Curry Sauce

Prep Time
Cook Time
Ready In

"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 6 servings


  • Serving Size: 1 (217.2 g)
  • Calories 157
  • Total Fat - 2.6 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 209.9 mg
  • Sodium - 996.1 mg
  • Total Carbohydrate - 9.3 g
  • Dietary Fiber - 1.6 g
  • Sugars - 4.2 g
  • Protein - 23.5 g
  • Calcium - 119.6 mg
  • Iron - 1.6 mg
  • Vitamin C - 6.3 mg
  • Thiamin - 0.1 mg

Step 1

Toss prawns with seasoning and salt and pepper in a large bowl.

Step 2

Wrap each prawn around a halved tomato and then thread three prawns onto each skewer.

Step 3

Heat a lightly oiled, large grill plate over a medium to high heat and add skewers and cook for about 3 minutes on each side or until they are cooked through and then remove from heat.

Step 4

Meanwhile, make sauce - heat an oiled, medium saucepan over a medium heat and add paste and seasoning and cook stirring for 1 minutes or until fragrant and add cream and bring to the boil, then keep it gently boiling, stirring occasionally for about 5 minutes or until slightly thickened and then remove from heat and stir in the coriander and pour hot sauce over skewers and garnish with coriander leaves.

Step 5

TIP - Soak bamboo skewers in cold water for 30 minutes before using to prevent them from burning during the cooking process. Sauce an be made up to one day ahead.

Tips & Variations

  • 12 x 25cm long bamboo skewers (note tip and bottom of how to make)