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Recipe for :

Floyd’s Royal Thai Green Prawn Curry

Keith Floyd at Floyd's Cookery TheatreThis recipe for Bisque de Langoustine, a classic shellfish soup, is one of the recipes prepared by Keith Floyd at Floyd's Cookery Theatre.

Legendary chef Keith Floyd, doyen of English cookery writers and one of the most colourful presenters on TV, will be presents his own unique brand of cookery theatre at Linthwaite House Hotel, overlooking Lake Windermere in the Lake District.

Floyd's Cookery Theatre gives those attending a chance to rub shoulders and exchange culinary thoughts with the great man himself, to taste his food as he cooks and interact with Floyd – something you couldn’t do with TV . . . and you may even have a chance to find out how good that glass of wine was he always seemed to have in his hand.

Linthwaite House


Olive oil
Green chilli curry paste
Large prawns
Coconut milk
Green peppercorns soaked in brine
Fresh Kaffir lime leaves
Fresh basil finely chopped


  • Heat the olive oil in a pan
  • Add the green chilli curry paste and cook off a little
  • Add the fresh prawns (de-shell if necessary) and mix well
  • Add coconut milk and stir
  • Finally add the green peppercorns and torn lime leaves
  • Simmer for approximately 7 - 8 minutes
  • Season to taste and serve sprinkled with fresh basil finely chopped

Keith Floyd
Floyd's Cookery Theatre