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Prawn Green Thai Style Curry

Prawn Green Thai Style Curry

Prawn Green Thai Style Curry

with Green Beans, Carrot and Zesty Rice

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Basil, coriander, makrut lime leaves and green chillies give Thai Green its signature colour, as well as its fragrant flavour. Our Prawn Green Thai Style Curry will be on your table in less than 25 minutes.

Tags:

Calorie Smart

•Pescatarian

Allergens:

Crustaceans

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.

Total20 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Carrot**

80 grams

Green Beans**

150 grams

Jasmine Rice

2 unit(s)

Garlic Clove**

½ unit(s)

Lime**

45 grams

Thai Green Style Paste

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

150 grams

King Prawns**

Nutritional information

Energy (kJ)2190 kJ

Energy (kcal)523 kcal

Fat18.4 g

of which saturates14 g

Carbohydrate70 g

of which sugars7 g

Dietary Fiber4.9 g

Protein17.9 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

•Large Frying Pan

•Zester

•Garlic Press

•Fork

Instructions

Cook the Rice

1

a) Boil a half-full kettle.

b) Meanwhile, trim the carrot (no need to peel), then slice into rounds about 1cm thick. Trim the green beans, then cut into thirds.

c) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 12-13 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Stir-Fry the Veg

2

a) While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the carrot and green beans and stir-fry until starting to soften, 4-5 mins.

Finish your Prep

3

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Zest the lime, then cut into wedges (see ingredients for amount). Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Cook the Curry

4

a) Add the garlic and Thai green style paste to the veg and stir-fry for 30 secs.

b) Stir in the coconut milk and veg stock paste. Bring to the boil, then lower the heat and simmer until the veg is almost tender, 3-4 mins.

c) Next, stir in the prawns and cook for another 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Finish Up

5

a) While the curry simmers, fluff up the rice with a fork and stir through the lime zest.

b) Once the prawns are cooked, remove the pan from the heat and season with salt, pepper and a squeeze of lime juice.

Serve

6

a) Share the rice out between your bowls and spoon over the prawn curry.

b) Serve any remaining lime wedges on the side for squeezing over.

Enjoy!

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