Skip to main content
Green Thai Prawn Stir Fry
Green Thai Prawn Stir Fry

Green Thai Prawn Stir Fry

With Bok Choy & Jasmine Rice

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.

Allergens:
Crustaceans
Peanut

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.

Total25 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

150

Jasmine Rice

150

King Prawns

(Contains: Crustaceans)

1

Pak Choi

1

Garlic Clove**

25

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

45

Thai Green Curry Paste

1

Green Pepper

(May contain traces of: Celery)

1

Coriander

Not included in your delivery

300

Water for the Rice

Nutritional information

Energy (kcal)183 kcal
Energy (kJ)764 kJ
Fat9 g
of which saturates1.6 g
Carbohydrate6.6 g
of which sugars4.8 g
Protein17.6 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Chopping Board
Grater
Knife
Grill Pan
Fork
Bowl

Instructions

Cook the Rice
1

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).

Prep
2

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.

Time to Cook
3

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.

Finishing Off
4

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 the Rice
5

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

Time To Serve
6

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!

This week's must-try HelloFresh recipes

Greek Style Chicken and Halloumi BBQ Skewers

Greek Style Chicken and Halloumi BBQ Skewers

with Flatbreads, Parsley Yoghurt and Baby Gem Salad
Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

with Sambal Rice and Cucumber Salad
Char Siu Udon and Sweet Chilli Veggie Gyozas

Char Siu Udon and Sweet Chilli Veggie Gyozas

with Soy-Sesame Broccoli, Mushrooms and Peanut-Coriander Gremolata
Make your own Curry Paste: Butternut Butter Masala

Make your own Curry Paste: Butternut Butter Masala

with Peas, Cashew Nuts and Rice
Seared Monkfish Medallions on Lemon Risotto

Seared Monkfish Medallions on Lemon Risotto

with Homemade Bacon Jam and Rocket Salad
Homemade Lamb Keema Pau

Homemade Lamb Keema Pau

with Mango Chutney, Pickled Onion and Salad
Quick Goulash Inspired Beef

Quick Goulash Inspired Beef

with Bulgur Wheat, Bell Pepper and Soured Cream
Jerk Style Spatchcock Chicken and Pineapple Chutney

Jerk Style Spatchcock Chicken and Pineapple Chutney

with Coconut Rice & Beans, Slaw and Tenderstem®
Mozzarella and Roasted Butternut Squash Salad

Mozzarella and Roasted Butternut Squash Salad

with Rocket, Pesto Dressing and Croutons
Crispy Onion Topped BBQ Hot Dogs and Chips

Crispy Onion Topped BBQ Hot Dogs and Chips

with Burger Sauce Slaw and Rocket
Homemade Jamaican Style Curried Beef Patties

Homemade Jamaican Style Curried Beef Patties

with Roasted Pepper and Pickled Onion Salad
Thai Style Chicken Spaghetti

Thai Style Chicken Spaghetti

with Pepper, Spinach and Peanuts
Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

with Stir-Fried Veg and Crushed Peanuts
Caribbean Style Spiced Salmon

Caribbean Style Spiced Salmon

with Kiwi Salsa, Chips and Zesty Slaw
Easy Peasy Chorizo Linguine

Easy Peasy Chorizo Linguine

with Peas and Balsamic Glaze
Chinese Style BBQ Pork Steak

Chinese Style BBQ Pork Steak

with Sesame Chips, Asparagus and Garlicky Tenderstem® Broccoli
Middle Eastern Style Lamb and Couscous

Middle Eastern Style Lamb and Couscous

with Roasted Cumin Carrots and Yoghurt
Chipotle Chicken Fajita Traybake

Chipotle Chicken Fajita Traybake

with Soured Cream and Baby Leaf Salad
Thai Style Coconut Fried Chicken and Green Curry Mayo

Thai Style Coconut Fried Chicken and Green Curry Mayo

with Sweet Chilli Bacon Smashed Potatoes, Mango and Coriander Salad
21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

with Spiced Chorizo Salsa and Tenderstem®