Reidbury's Kitchen

Food thoughts, recipes and billowing smoke from a home cook's kitchen in London

Good-For-You Green Curry with Prawns

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Good-For-You Green Curry with Prawns

Good-For-You Green Curry with Prawns

Last Thursday was one of Paul’s ‘fast’ days (as he’s doing the 5:2 diet), so I had to find something that was low calorie for him and low points for me. I settled on Good-For-You Green Curry with PrawnsHaving put this recipe into Weight Watchers Recipe Builder it came out at only 3 points per serving without the rice. Rice, it turns out though, is a massive hit in terms of points. In fact the 50g serving I had was 5 points. Grr. But anyway, this meal is really quite substantial for such a low 8 points value!

I did, however, bugger up my organising skills. For anyone who knows me, I do operate my shopping and kitchen processes like a military chief, so I was beyond apoplectic when I realised I didn’t have any coriander and that’s a pretty integral component. Paul, having fasted all day and played football, had no energy whatsoever and reminded me a bit of a balloon you find behind the sofa a few days after a party. Even in my rage, I really couldn’t send him back out into the cold to go and forage herbs for me. (Plus the fact he’s still not sure of the difference between parsley and coriander). So we had to do without. And I really think that affected the taste of the dish. It just tasted a bit more bland than I expected, particularly surprising when the first part of the recipe involves making a really fragrant curry paste. Even though it’s not in the recipe I added a huge squeeze of lime to try and pep it up a bit, which helped a little. But all is not lost with this dish – even though it fell a bit flat this time, I am going to make it again. But with loads of coriander this time, some more chilli and perhaps a few other  flavourings dependent on what’s sat in the cupboard.

KB rating 6.5/10. PR rating 7/10. Weight Watchers Pro Points: 3 per serving (plus rice)

Good for You Green Curry with Prawns (serves 4)


  • 3cm piece ginger, roughly chopped
  • 2 garlic cloves , roughly chopped
  • 1 small onion, roughly chopped
  • 2-3 green chillies , seeded and roughly chopped (I used 3, but would actually add more next time)
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 4 cardamom pods , split and seeds crushed
  • 100ml chicken stock
  • 165ml tin half-fat coconut milk
  • a large bunch coriander , finely chopped
  • a small bunch mint , leaves finely chopped
  • 400g large raw peeled prawns


Put the ginger, garlic, onion, chillies and all of the spices in a food processor and whizz to a paste. Add a splash of water if you need to bring everything together.

Heat 1 tbsp oil in a pan and fry the paste for 5 minutes until you can smell the garlic, ginger and spices. Add the stock and coconut milk and simmer for 10 minutes then add the herbs and prawns and simmer for a further 3 minutes until the prawns are pink and cooked through. Serve with steamed basmati rice.

Author: KatieR

Gin-lover, cat-lady, glutton.

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