Green Curry Prawn Skewers with Nuoc Cham
Juicy prawns marinated in green curry paste and grilled until charred, with a sharp lime and chilli dipping sauce.
Made with Thai green curry paste and Nuoc cham (Vietnamese dipping sauce). Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £2.60 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak 8 bamboo skewers in cold water for 20 minutes so they do not burn.
20 min - 2
Mix your ready made Thai green curry paste (see the base recipe) with the coconut milk and oil in a bowl. Add the prawns and toss to coat. Marinate in the fridge for 15 minutes.
15 min - 3
Thread 4 or 5 prawns onto each skewer. Heat a griddle pan or barbecue until very hot.
- 4
Grill the skewers for 2 to 3 minutes on each side, until the prawns are pink and lightly charred.
6 min - 5
Pour your ready made nuoc cham (see the base recipe) into small bowls for dipping.
- 6
Serve the skewers on the cucumber and mint with lime wedges and the nuoc cham.
Tips
- Do not marinate prawns for more than 30 minutes or the texture turns soft.
- Prawns are cooked when they curl into a C and turn pink all the way through.
- Use metal skewers if you have them, no soaking needed.
Storing and freezing
Best eaten fresh. Cool leftovers within 1 hour, keep in the fridge for up to 1 day and eat cold in salads. Do not reheat prawns more than once.
Questions
Can I cook these in the oven?
Yes. Grill them under a hot grill for 3 minutes each side or roast at 220C for 8 minutes.
Is this gluten free?
Yes, with homemade paste and nuoc cham made with gluten free fish sauce.
Can I use cooked prawns?
Not for grilling. Use raw prawns, which cook in minutes and take up the flavour better.
More made with thai green curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.