Cornish Hake and Fragrant King Prawn Red Thai Style Curry
with Basmati Rice, Fresh Coriander, Smashed Peanuts and Chilli Flakes
- Fish
- Peanut
- Crustaceans
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
Our Fragrant Jumbo King Prawn and Butternut Thai Red Curry is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
300 grams
Diced Butternut Squash
2 unit(s)
Skin-On Hake Fillets
(Contains: Fish)
1 sachet(s)
Thai Style Spice Mix
25 grams
Salted Peanuts
(Contains: Peanut May be present: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
1 bunch(es)
Coriander
1 unit(s)
Lime
50 grams
Red Thai Style Paste
180 milliliter(s)
Coconut Milk
5 grams
Vegan Fish Sauce
260 grams
Large King Prawns
(Contains: Crustaceans)
80 grams
Young Pea Pods
1 pouch(es)
Steamed Basmati Rice
40 grams
Baby Spinach
1 sachet(s)
Chilli Flakes
Not included in your delivery
150 milliliter(s)
Water for the Curry
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Pop the diced butternut onto a large baking tray.
- Drizzle with oil, sprinkle over the Thai style spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
- When the oven is hot, roast on the top shelf, 18-20 mins. Turn halfway through.
- Pat the hake dry with kitchen paper. Lay the hake, skin-side down, onto a lined baking tray.
- Bake on the top middle shelf until the fish is cooked through, 14-16 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
- Meanwhile, crush the peanuts in the unopened sachet using a rolling pin. Tear up the coriander (stalks and all). Cut the lime into wedges.
- Drain the prawns.
- Pop a saucepan on medium-high heat. Add the red Thai style paste, coconut milk, vegan fish sauce and water (see pantry).
- Add the prawns and pea pods. Simmer, stirring occasionally, 5-6 mins. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
- Cook the rice according to pack instructions.
- Add the spinach to the curry a handful at a time so it's wilted and piping hot, 1-2 mins.
- Stir in the roasted squash, half the coriander and a good squeeze of lime juice.
- Serve the curry and rice in bowls and top with the hake.
- Scatter over the remaining coriander. Sprinkle over the crushed peanuts and chilli flakes. Serve with any remaining lime for squeezing over.
