HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGreen Thai Prawn Stir Fry
Green Thai Prawn Stir Fry

Green Thai Prawn Stir Fry

With Bok Choy & Jasmine Rice

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Nourishing, flavour-packed, and bursting with fresh green veggies, this nourishing 25-minute curry is a guaranteed crowd-pleaser. Our special Thai curry paste gives the dish a brilliant kick of heat, whilst the peanut garnish adds a beautiful layer of texture. Served on a bed of steamed rice, and topped with chopped coriander this is fast food at its best.


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 Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Jasmine Rice

1 unit(s)

Pak Choi

1 unit(s)

Green Pepper

1 bunch(es)


1 clove

Garlic Clove

1 pot(s)

Salted Peanuts


150 grams

King Prawns


1 sachet

Thai Green Curry Paste


Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1889 kJ
Energy (kcal)452 kcal
Fat10.0 g
of which saturates2.0 g
Carbohydrate65 g
of which sugars5.0 g
Protein23 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt. Stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Meanwhile, trim the bok choy then thinly slice widthways. Halve the pepper and discard the core and seeds. Slice into thin strips. Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Roughly chop the peanuts.


Heat a splash of oil in a large frying pan over a medium high heat. When hot, add the green pepper and cook until starting to soften and brown, 4-5 mins. Add the prawns and bok choy and cook for a further 3-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.


Add the garlic and green Thai curry paste and stir well to combine. Cook stirring frequently until everything is coated well in the paste, 1 minute.


Fluff up the rice with a fork. Stir in half of the chopped coriander and set aside.


Start by sharing the coriander rice between your plates. Top with the green Thai prawn mix. Sprinkle on the chopped peanuts and remaining coriander. Enjoy!