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15 Minute Fragrant Peanut Prawn Curry

15 Minute Fragrant Peanut Prawn Curry

with Jasmine Rice, Ginger, Lemongrass and Indonesian Style Spices

Recipe Development TeamUpdated on April 10, 2026

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Calories

:

601 kcal

Protein

:

23.7g protein

Total

:

15 minutes

Difficulty

:

Easy

Calorie Smart

Pescatarian

Allergens:

Crustaceans
Peanut
Wheat
Cereals containing gluten
Soya
Cashew nuts
Nuts
May contain traces of allergens

Ready in less than 15 minutes, this Fragrant Peanut Prawn Curry is full of flavour. Indonesian style spices, lemongrass puree and peanut butter create a creamy, fragrant and nutty sauce.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1 unit(s)

Lime

160 grams

King Prawns

(Contains: Crustaceans)

150 grams

Jasmine Rice

60 grams

Baby Corn

80 grams

Young Pea Pods

15 grams

Ginger, Garlic & Lemongrass Puree

1 sachet(s)

Indonesian Style Spice Mix

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Cashew nuts, Nuts)

180 milliliter(s)

Coconut Milk

10 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

Not included in your delivery

½ tsp

Sugar

100 milliliter(s)

Water for the Curry

Nutritional information

Energy (kJ)2515 kJ

Energy (kcal)601 kcal

Fat25.5 g

of which saturates15.4 g

Carbohydrate69.6 g

of which sugars6.2 g

Dietary Fibre3.9 g

Protein23.7 g

Cholesterol83.2 mg

Salt2.2 g

Potassium123.6 mg

Calcium28.2 mg

Iron0.4 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle

•Large Saucepan

•Pan

Instructions

Boil Rice

1

Boil a half-full kettle.
Meanwhile, cut the lime into wedges.
Pour the boiled water into a saucepan with ¼ tsp salt on high heat.
Boil the rice, 10-12 mins. Once cooked, drain, pop back in the pan and cover.

Fry Time

2

Halve the baby corn lengthways.
Heat a drizzle of oil in a frying pan on medium-high heat.
Fry the corn, pea pods, ginger, garlic & lemongrass puree, Indonesian style spice and peanut butter for 2 mins.
Add the prawns. Fry for 2-3 mins more. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Simmer Sauce

3

Add the coconut milk, soy sauce, sugar and water for the curry (see pantry for both) to the prawns. Stir to combine.
Bring to the boil. Lower the heat slightly. Simmer, 3-4 mins.
Add a good squeeze of lime juice.

Dinner's Ready!

4

Share the rice between your bowls.
Top with the prawn curry.
Serve any remaining lime wedges alongside for squeezing over.

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