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!
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.
Ingredients
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)
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) When cooked, 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 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.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the carrots and stir-fry until starting to soften, 2-3 mins.
c) Add the courgette and stir-fry for another 2 mins.
a) Stir the red Thai style paste and half the chilli (add less if you don't like heat) into your pan. 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 and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque all the way through.
a) Add a squeeze of lime juice to your curry with half the coriander and stir to combine.
b) Season to taste with salt, pepper and more lime juice if you like.
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 the coriander and chilli. Enjoy!
