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.
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.
150 grams
Jasmine Rice
80 grams
Green Beans
1 unit(s)
Garlic Clove
50 grams
Red Thai Style Paste
1 sachet(s)
Thai Style Spice Blend
(Contains Sesame)
200 milliliter(s)
Coconut Milk
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
150 grams
King Prawns
(Contains Crustaceans)
1 tsp
Sugar
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) 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 green beans, then cut into thirds.
b) Peel and grate the garlic (or use a garlic press).
c) Zest and cut the lime into wedges.
a) Heat a drizzle of oil in a frying pan on medium-high heat.
b) Once 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 tender, 4-5 mins, then remove from the heat.
a) Stir the red Thai style paste and Thai style spice blend into the pan. Cook for 30 secs.
b) Add the coconut milk and sugar (see pantry for amount). 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 needed.
b) Add a splash of water if it's a little too think.
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.
c) Serve with any remaining lime wedges for squeezing over.
Enjoy!