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Double Prawn Red Thai Curry

Double Prawn Red Thai Curry

with Rice

Custom recipe
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You won’t believe this curry took 15 minutes to cook when you taste its incredible depth of flavour. Rich, warming and packed with fresh, flavourful ingredients, we predict that this recipe will become your weeknight go-to in no time! With homemade food this fast, you can say goodbye to those takeaway daydreams.

Tags:Rapid
Allergens:Crustaceans

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Basmati Rice

1 unit(s)

Courgette

1 unit(s)

Carrot

½ unit(s)

Lime

1 bunch(es)

Coriander

½ unit(s)

Red Chilli

50 grams

Red Curry Paste

200 milliliter(s)

Coconut Milk

300 grams

King Prawns

(ContainsCrustaceans)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2692 kJ
Energy (kcal)644 kcal
Fat23.0 g
of which saturates16.0 g
Carbohydrate71 g
of which sugars12.0 g
Protein34 g
Salt3.54 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Kettle
Saucepan
Sieve
Lid
Knife
Cutting board
Zester
Frying Pan
Spoon
Bowl
Instructionsarrow up iconarrow up icon
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1

Fill and boil your kettle. Fill a saucepan with the boiling water and place on a high heat. Add 1/4 tsp of salt and stir in the long grain rice. Lower the heat to medium and cook the rice until tender, 10-12 mins. When cooked, drain in a sieve and return to the pan, off the heat. Cover with a lid.

2

Meanwhile, trim the courgette and chop into 1cm chunks. Trim the carrot then slice into thin rounds (no need to peel!). Zest, then halve the lime. Roughly chop the coriander (stalks and all). Halve the chilli lengthways, deseed then finely chop.

3

Heat a splash of oil in a large frying pan on medium-high heat. Add the carrots and stir-fry until starting to soften, 2-3 mins. Add the courgette and stir-fry for another 2 mins.

4

Stir in the curry paste and half the chilli (add less if you don't like heat). Cook for 30 seconds. Mix in the coconut milk and add the prawns. Bring to a simmer, cover with a lid (or some foil), and cook for 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque all the way through.

5

Halve the lime and add a squeeze of the juice to your curry with half of the coriander. Season to taste with salt and pepper, add more lime juice if you like.

6

Mix the lime zest through the rice and serve the rice in bowls topped with the prawn red Thai curry. Finish with a sprinkling of coriander and remaining chilli. Enjoy!