Prawn Red Thai Curry
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Prawn Red Thai Curry

Prawn Red Thai Curry

with Zesty Jasmine Rice

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.

Under 650 calories
Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

80 grams

Green Beans

150 grams

King Prawns

(Contains Crustaceans)

50 grams

Red Thai Style Paste

200 milliliter(s)

Coconut Milk

150 grams

Jasmine Rice

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

1 unit(s)

Garlic Clove

Not included in your delivery

1 tsp



Nutritional information

Energy (kJ)2382 kJ
Energy (kcal)569 kcal
Fat22.5 g
of which saturates16.7 g
Carbohydrate70.5 g
of which sugars5.6 g
Protein21.2 g
Salt3.47 g
Always refer to the product label for the most accurate ingredient and allergen information.



a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 12-13 mins. 

c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.


a) Meanwhile, trim the green beans, then cut into thirds.

b) Peel and grate the garlic (or use a garlic press).

c) Zest and halve the lime.


a) Heat a drizzle of oil in a frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. 

b) Stir in the garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. 

c) Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.



a) Stir the red Thai-style paste and garlic spice into your pan. Cook for 30 secs. 

b) Add the coconut milk and the sugar for the sauce (see pantry for amount) and bring to the boil.

c) Stir in the prawns and cook for 5-6 mins. Remove from the heat and add a squeeze of lime juice.

IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque all the way through.


a) Season to taste with salt, pepper and more lime juice if you'd like.

b) TIP: Add a splash of water if the sauce is looking a little thick. 


a) Fluff up the rice with a fork and stir through the lime zest.

b) Share your zesty rice between your bowls and top with the prawn curry. Serve with any remaining lime wedges for squeezing over.


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