HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPrawn Red Thai Style Curry
Prawn Red Thai Style Curry

Prawn Red Thai Style Curry

with Courgette and Zesty Basmati Rice

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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:RapidUnder 650 calories

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 conflict 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
Difficulty levelEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

1 unit(s)


1 unit(s)


½ unit(s)


½ unit(s)

Red Chilli

50 grams

Red Thai Style Paste

200 milliliter(s)

Coconut Milk

150 grams

King Prawns

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2443 kJ
Energy (kcal)584 kcal
Fat23.1 g
of which saturates16.9 g
Carbohydrate72.6 g
of which sugars8.6 g
Protein21.6 g
Salt2.09 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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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) 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.


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.
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 bring to the boil.
c) Stir in the prawns and cook for 4-5 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 and stir to combine.
b) Season to taste with salt, pepper and more lime juice if you'd like.


a) Fluff up the rice with a fork, then stir through the lime zest and serve in bowls topped with the prawn curry.
b) Finish with a sprinkling of the remaining chilli. Enjoy!