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Prawn Red Thai Style Curry
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Prawn Red Thai Style Curry

Prawn Red Thai Style Curry

with Courgette and Basmati Rice

This Prawn Red Thai Style Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Under 600 calories
Rapid
Allergens:
Crustaceans

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
DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

1

Courgette

(May contain Celery)

1

Carrot

½

Lime

1

Coriander

½

Red Chilli

50

Red Thai Style Paste

200

Coconut Milk

150

King Prawns

(Contains Crustaceans May contain Molluscs)

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Nutritional information

Energy (kJ)2445 kJ
Energy (kcal)584 kcal
Fat23 g
of which saturates17 g
Carbohydrate73 g
of which sugars8 g
Protein22 g
Salt2.09 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Sieve
Chopping Board
Knife
Zester
Grill Pan

Instructions

Cook the Rice
1

a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the rice.
b) When boiling, add the rice and cook for 12 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.

Prep the Veggies
2

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

Start the Curry
3

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

Bring on the Flavours
4

a) Stir in the red Thai style paste and half the chilli (add less if you don't like heat). Cook for 30 secs.
b) Mix in the coconut milk and add the prawns.
c) Bring to a simmer and cook for 3-4 mins. IMPORTANT: Wash your hands after handling raw prawns. The prawns are cooked when pink on the outside and opaque all the way through.

Finish the Curry
5

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

Serve
6

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