Prawn Red Thai Curry

Name: Prawn Red Thai Curry with Courgette, Carrot and Rice
Total time: 15 min
Yield: 2
Cuisine: Thai
Ingredients: 50 Red Thai Style Paste; 200 Coconut Milk; 150 Basmati Rice; 150 King Prawns; ½ Red Chilli; ½ Lime; 1 Courgette; 1 Carrot; 1 Coriander

with Courgette, Carrot and Rice

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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.

Tags:

Extra spicy

Allergens:

Crustaceans

The quantities provided above are averages only.

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.

Total15 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Red Thai Style Paste

200

Coconut Milk

150

Basmati Rice

150

King Prawns

(Contains: Crustaceans)

Red Chilli

Lime

Courgette

(May contain traces of: Sellerie)

Carrot

Coriander

Nutritional information

Energy (kcal)579 kcal

Energy (kJ)2423 kJ

Fat21 g

of which saturates17 g

Carbohydrate74 g

of which sugars12 g

Protein23 g

Salt2.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Medium Saucepan

•Lid

•Chopping Board

•Grater

•Knife

•Grill Pan

•Bowl

Instructions

Fill and boil your kettle. Fill a saucepan with the boiling water and place on a high heat. Add 0.25 tsp of salt and stir in the basmati rice. Lower the heat to medium and cook the rice until tender, 10-12 mins. When cooked, drain in a sieve and return to the pan, off the heat. Cover with a lid.

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

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

Stir in the curry paste and half the chilli (add less if you don't like heat). Cook for 30 seconds. Mix in the coconut milk and add the prawns. Bring to a simmer, cover with a lid (or some foil), and cook for 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque all the way through.

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

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

You’ve made a spice sensation! Step back, take a look, tell your friends, share a photo and feel proud - and then dive in.