Try this Thai green curry with lobster, then also check out our classic Thai green curry.


  • 2 × 400ml tins coconut milk, chilled in the fridge
  • 2 tbsp Thai green curry paste
  • 50g palm sugar or soft brown sugar
  • 1 tbsp fish sauce
  • 6 lime leaves, torn
  • 2 sticks lemongrass, bashed
  • 1 thumb-sized piece galangal or root ginger, sliced
  • 300g lobster or or peeled tiger prawns or white fish
  • 150g sugar snap peas
  • 2 pak (bok) choy, split into quarters
  • a good handful bean sprouts
  • a handful of leaves (optional) Thai basil
  • a handful of leaves coriander
  • steamed to serve jasmine rice


  • STEP 1

    Open the coconut milk and lift the layer of cream off each tin (it will have settled at the top). Melt the coconut cream in a wok until it bubbles and splits. Add the green curry paste and fry until fragrant, stirring all the time. Add the coconut milk, palm sugar and fish sauce and bring to the boil. Add the torn lime leaves, lemongrass and galangal (or ginger) and cook for a good 20 minutes, stirring, until the flavour intensifies.

  • STEP 2

    Add the lobster claws and cook for 5 minutes, then add the tail meat and cook for 4 minutes. Take off the heat and add the sugar snaps.

  • STEP 3

    Taste and season with more fish sauce or sugar if it needs it. Put the pak choy in a serving dish and spoon the curry over. Sprinkle the bean sprouts, Thai basil and coriander over and serve with rice.


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