Double Prawn Red Thai Style Curry

Name: Double Prawn Red Thai Style Curry with Green Beans and Zesty Jasmine Rice
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: 150 grams Jasmine Rice; 80 grams Green Beans**; 1 unit(s) Garlic Clove**; 1 unit(s) Lime**; 50 grams Red Thai Style Paste; 1 sachet(s) Thai Style Spice Blend; 180 milliliter(s) Coconut Milk; 15 milliliter(s) Soy Sauce; 300 grams King Prawns**; 1 tsp Sugar

with Green Beans and Zesty Jasmine Rice

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Red chillies give Thai Red its signature colour, as well as its flavour and heat! Here, our Double Prawn Red Thai Style Curry has juicy prawns and green beans in a curried coconut milk base for a meal that's perfect for a balanced lifestyle. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Pescatarian

•Spicy

Allergens:

Gluten

•Soja

•Crustaceans

The quantities provided above are averages only.

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 war 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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

80 grams

Green Beans**

1 unit(s)

Garlic Clove**

1 unit(s)

Lime**

50 grams

Red Thai Style Paste

1 sachet(s)

Thai Style Spice Blend

180 milliliter(s)

Coconut Milk

15 milliliter(s)

Soy Sauce

300 grams

King Prawns**

Not included in your delivery

1 tsp

Sugar

Nutritional information

Energy (kJ)2466 kJ

Energy (kcal)589 kcal

Fat21 g

of which saturates14.3 g

Carbohydrate69.4 g

of which sugars6.4 g

Dietary Fiber2.8 g

Protein30 g

Salt4.6 g

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

Utensils

•Large Sautépan with Lid

•Sieve

•Kettle

•Zester

•Garlic Press

•Pan

Instructions

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 12-13 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, trim the green beans, then cut into thirds.

b) Peel and grate the garlic (or use a garlic press).

c) Zest and cut the lime into wedges.

a) Heat a drizzle of oil in a frying pan on medium-high heat.

b) Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

b) Stir in the garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil.

c) Cook until tender, 4-5 mins, then remove from the heat.

a) Stir the red Thai style paste and Thai style spice blend (add less if you'd prefer things milder) into the pan. Cook for 30 secs.

b) Add the coconut milk and sugar (see pantry for amount). Bring to the boil. Drain the prawns.

c) Stir in the prawns and cook for 5-6 mins. Remove from the heat and add a squeeze of lime juice. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque all the way through.