If there’s one thing I always keep stocked in the pantry for “I need dinner now” nights, it’s a Church Farm curry paste. Made locally in Northern NSW with real ingredients you can actually recognise, their Thai Green Curry paste is one of those magic products that transforms the simplest ingredients into a weeknight worthy meal.

And when you pair it with fresh prawns? You get a bright, fragrant, restaurant level curry in under 20 minutes. Perfect for busy evenings, lazy weekends, or anytime you want a little coastal Thai comfort in a bowl.

Why Church Farm’s Thai Green Curry Is So Good

• Church Farm doesn’t do shortcuts. Their pastes are made with:
• real herbs and spices
• no preservatives
• no fillers
• no weird oils
• and no overpowering saltiness

It tastes like something you pounded together with a mortar and pestle—fresh, aromatic, and layered with chilli, lemongrass, garlic, and kaffir lime. It does all the heavy lifting for you, so you don’t need ten specialty ingredients to get a great result.

What You'll Need Church Farm’s Thai Green Curry Is So Good

The beauty of this curry is its flexibility. For this version, you’ll need:

Ingredients

• 1/2 jar Church Farm Thai Green Curry Paste (I pop the other half straight into the freezer in the jar ready for next time)
  
• 400ml coconut milk or cream (1 can)
• 500g raw prawns, peeled & deveined
• 1–2 cups mixed veggies (zucchini, green beans, broccolini, snow peas – whatever you love)
• 1–2 tsp fish sauce (optional, for depth)
• 1 tsp sugar (optional, helps balance heat)
• Fresh coriander to serve
• Jasmine rice or rice noodles, to serve
• Lime wedges, to finish

How to Make It (Fast!)

1. Simmer you sauce
   In a large saucepan bring the can of coconut milk to a boil, then simmer for 5 minutes. Add half a jar (or more if you want it hot!) of Church Farm Thai Green Curry Paste and the fish sauce to the coconut milk and simmer gently on low heat.

2. Add Your Veggies
   Toss in your chosen greens and cook until just tender. Don’t overdo it you want colour and crunch.

3. Add the Prawns
   Add prawns for the final few minutes. They cook quickly!
   Once they turn pink and opaque, they’re done.

4. Taste & Adjust
   Add fish sauce for saltiness, a pinch of sugar for balance, or an extra spoon of curry paste for heat.

5. Serve
   Ladle the curry over hot jasmine rice or noodles. Finish with fresh herbs and a squeeze of lime.

Tips to Make It Even Better

• Use good prawns. Fresh, local or wild-caught prawns elevate this dish massively.
• Swap the protein. Chicken, tofu, scallops, or veggies only all work beautifully.
• Make it creamy. Add a splash of coconut cream at the end.
• Add crunch. Toasted peanuts or crispy shallots on top take it next-level.

Final Thoughts

This Church Farm Thai Green Curry with prawns is the kind of dish that makes you feel like you’ve put in a big effort, even when you haven’t. It’s fresh, fragrant, and endlessly customisable, and the Church Farm paste gives it an incredible depth that tastes completely homemade.

If you’re looking for a quick meal that still feels special, this one ticks all the boxes. And once you make it once… trust me, you’ll make it again, keep this curry paste on hand as a pantry staple!