Prawn Thai Red Style Curry
with Jasmine Rice, Young Pea Pods and Baby Spinach0.0(0)
Calories
:
525 kcalProtein
:
18g proteinDifficulty
:
Easy Veggie
Medium Spice
Calorie Smart
Allergens:
- Crustaceans
Red chillies give Thai Red its signature colour, as well as its flavour and heat! Here, our Prawn Thai Red Style Curry is loaded with juicy prawns and paired with rice for a taste of a classic.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
150 grams
Jasmine Rice
150 grams
King Prawns
(Contains: Crustaceans)
2 unit(s)
Garlic Clove
1 unit(s)
Lime
80 grams
Young Pea Pods
50 grams
Red Thai Style Paste
1 sachet(s)
Thai Style Spice Mix
180 milliliter(s)
Coconut Milk
40 grams
Baby Spinach
Utensils
•Sieve
•Medium Saucepan
•Kettle
•Lid
•Garlic Press
•Pan
Instructions
1
- Boil a half-full kettle.
- Pour the boiled water into a saucepan with ¼ tsp salt on high heat.
- Boil the rice, 12-13 mins.
- Onced cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
2
- Meanwhile, drain the prawns.
- Peel and grate the garlic (or use a garlic press).
- Cut the lime into wedges.
3
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Add the prawns, garlic, pea pods, red Thai style paste and Thai style spice mix to the pan. Fry for 2-3 mins.
- Stir in the coconut milk. Bring to the boil, then reduce the heat. Simmer, 3-4 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Stir in a good squeeze of lime juice.
4
- Share the rice between your serving bowls.
- Spoon over the prawn curry.
- Top with any remaining lime wedges for squeezing over.
