Oven-Baked Thai Style Prawn, Sweet Potato & Peanut Curry
with Chickpeas, Spinach and Jasmine Rice
- Soya
- Wheat
- Cereals containing gluten
- Peanut
- Crustaceans
- Cashew nuts
- Nuts
- May contain traces of allergens
- Pistachio nuts
- Pecan Nuts
- Almonds
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
With less than 10 mins of prep, this Oven-Baked Thai Style Prawn, Sweet Potato & Peanut Curry builds the flavour in the pan before baking in the oven to cook through the vegetables and chickpeas. A slow bake results in the gradual reduction of the sauce and intensification of flavour.
Ingredients
1 unit(s)
Sweet Potato
1 unit(s)
Lime
1 carton(s)
Chickpeas
45 grams
Yellow Thai Style Paste
(Contains: Soya)
180 milliliter(s)
Coconut Milk
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
30 grams
Peanut Butter
(Contains: Peanut May be present: Cashew nuts, Nuts)
150 grams
Jasmine Rice
40 grams
Baby Spinach
25 grams
Salted Peanuts
(Contains: Peanut May be present: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
160 grams
King Prawns
(Contains: Crustaceans)
Not included in your delivery
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
300 milliliter(s)
Water for the Rice
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 1cm chunks (no need to peel).
Halve the lime and cut into wedges. Drain and rinse the chickpeas in a sieve.
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the yellow Thai style paste and fry until fragrant, 1-2 mins.
Stir in the coconut milk, soy sauce, peanut butter, sugar and water for the sauce (see pantry for both amounts). Mix well until combined.
Meanwhile, drain the prawns.
Bring the sauce back up to the boil, then stir through the prawns, sweet potato chunks and chickpeas.
Pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the sweet potato is tender and the sauce has thickened, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
When there is 20 mins of cooking time left, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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).
When the curry has finished cooking, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Squeeze in some lime from a lime wedge. Taste and season with more salt, pepper and lime juice if you feel it needs it. Add a splash of water if it's a little too thick.
When everything's ready, fluff up the rice with a fork and share between your bowls.
Top with the prawn and sweet potato curry and sprinkle over the peanuts to finish.
Serve with any remaining lime wedges alongside for squeezing over.
