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Fragrant Double King Prawn & Butternut Red Thai Style Curry

Fragrant Double King Prawn & Butternut Red Thai Style Curry

with Basmati Rice, Fresh Coriander, Smashed Peanuts and Chilli Flakes
Lily Stevens
Lily StevensUpdated on November 06, 2026
Get 50% off your first box & Free treats for 2 months!
Get 50% off your first box & Free treats for 2 months!
Calories
: 
716 kcal
Protein
: 
45.1g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • 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.

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

300 grams

Diced Butternut Squash

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

520 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

Energy (kJ)2995 kJ
Energy (kcal)716 kcal
Fat31.5 g
of which saturates16.6 g
Carbohydrate61 g
of which sugars12 g
Dietary Fibre7.8 g
Protein45.1 g
Cholesterol270.4 mg
Salt5.5 g
Potassium1110.1 mg
Calcium193.7 mg
Iron2.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Large Saucepan

Cooking Steps

Get Roasting
1
  • 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.
Simmer the Curry
2
  • 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.
Dinner's Ready!
3
  • 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.
  • Scatter over the remaining coriander. Sprinkle over the crushed peanuts and chilli flakes. Serve with any remaining lime for squeezing over.
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