Skip to main content
Prawn Green Thai Style Curry
Prawn Green Thai Style Curry

Prawn Green Thai Style Curry

with Green Beans, Carrot and Zesty Rice

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!

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®