HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPrawn Green Thai Style Curry
Prawn Green Thai-Style Curry

Prawn Green Thai-Style Curry

with Carrot and Rice

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Nourishing, flavour-packed, and bursting with fresh green veg, this nourishing 20-minute curry is a guaranteed crowd pleaser. Our special Thai curry paste gives the dish a brilliant kick of heat, whilst the garnish adds a beautiful layer of texture. Served on a bed of steamed rice, and topped with chopped coriander and a squeeze of fresh lime 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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

1 unit(s)


1 unit(s)


1 bunch(es)


½ unit(s)


1 pot(s)

Thai Green Curry Paste


200 milliliter(s)

Coconut Milk

150 grams

King Prawns


1 pinch

Chilli Flakes

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2351 kJ
Energy (kcal)562 kcal
Fat21.0 g
of which saturates16.0 g
Carbohydrate75 g
of which sugars12.0 g
Protein22 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Instructionsarrow up iconarrow up icon
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Fill and boil your kettle, pour the boiling water into a saucepan on high heat. Add 0.25 tsp of salt and the basmati rice. Lower the heat to medium and cook the rice until tender, 10-12 mins. When cooked, drain in a sieve and return to the pan, off the heat, with the lid on.


Meanwhile, trim the ends from the carrot and courgette. Slice the carrot into thin rounds (no need to peel!). Chop the courgette into 1cm chunks. Roughly chop the coriander (stalks and all). Zest then chop the lime into wedges.


Heat a splash of oil in a large frying pan on medium-high heat. Add the carrots and stir-fry until starting to soften, 2 mins. Add the courgette and stir-fry for another 2 mins.


Add the Thai curry paste and a pinch of chilli flakes (only add a pinch, they're hot!) and cook, stirring, for 30 seconds. Stir in the coconut milk until everything is combined. Lower the heat and simmer with the lid on (or some foil) until the carrots and courgettes are almost tender, 4-5 mins. Stir in the prawns and cook for another 3-4 mins. TIP: The prawns are cooked when pink on the outside and opaque in the centre.


Stir the lime zest into the rice and season to taste with salt and pepper. Add a squeeze of lime juice to your curry. Season to taste with salt and pepper, adding more lime juice if you like.


Serve the rice in bowls topped with the curry and a sprinkling of coriander. Finish with another pinch of chilli flakes for anyone that likes things spicy, and the remaining lime wedges.