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Thai Recipes
Prawn Red Thai Curry

Prawn Red Thai Curry

with Courgette, Carrot and Rice

Rapid
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You won’t believe this curry took 15 minutes to cook when you taste its incredible depth of flavour. Rich, warming and packed with fresh, flavourful ingredients, we predict that this recipe will become your weeknight go-to in no time! With homemade food this fast, you can say goodbye to those takeaway daydreams.

Tags:Extra spicy
Allergens:Crustaceans
Preparation Time15 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Courgette

1 unit(s)

Carrot

1 bunch(es)

Coriander

1 pot(s)

Red Thai Curry Paste

200 milliliter(s)

Coconut Milk

150 grams

King Prawns

(ContainsCrustaceans)

150 grams

Basmati Rice

½ unit(s)

Lime

½ pot(s)

Red Bullet Chilli

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2423 kJ
Energy (kcal)579 kcal
Fat21.0 g
of which saturates17.0 g
Carbohydrate74 g
of which sugars12.0 g
Protein22 g
Salt2.75 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Lid
Saucepan
Sieve
Cutting board
Grater
Knife
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Fill and boil your kettle. Fill a saucepan with the boiling water and place on a high heat. Add 0.25 tsp of salt and stir in 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. Cover with a lid.

2

Meanwhile, trim the courgette and chop into 1cm chunks. Trim the carrot then slice into thin rounds (no need to peel!). Zest, then halve the lime. Roughly chop the coriander (stalks and all). Halve the chilli lengthways, deseed then finely chop.

3

Heat a splash of oil in a large frying pan on medium-high heat. Add the carrots and stir-fry until starting to soften, 2-3 mins. Add the courgette and stir-fry for another 2 mins.

4

Stir in the curry paste and half the chilli (add less if you don't like heat). Cook for 30 seconds. Mix in the coconut milk and add the prawns. Bring to a simmer, cover with a lid (or some foil), and cook for 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque all the way through.

5

Halve the lime and add a squeeze of the juice to your curry with half of the coriander. Season to taste with salt and pepper, add more lime juice if you like.

6

Mix the lime zest through the rice and serve the rice in bowls topped with the prawn red Thai curry. Finish with a sprinkling of coriander and remaining chilli. Enjoy!

7

You’ve made a spice sensation! Step back, take a look, tell your friends, share a photo and feel proud - and then dive in.