Name: Red Thai Inspired Fish and Prawn Curry with Peas, Spinach and Jasmine Rice
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 150 grams Jasmine Rice; 1 pack(s) Fish Pie Mix; 50 grams Red Thai Style Paste; 1 sachet(s) Thai Style Spice Mix; 200 milliliter(s) Coconut Milk; 10 milliliter(s) Soy Sauce; 40 grams Baby Spinach; 120 grams Peas; 150 grams King Prawns; ½ tsp Sugar for the Sauce

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Thai Recipes

Red Thai Inspired Fish and Prawn Curry

with Peas, Spinach and Jasmine Rice

Recipe Development TeamPublished on September 17, 2025

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Red chillies give Thai Red its signature colour, as well as its flavour and heat! Here, our Red Thai Inspired Fish and Prawn Curry is loaded with prawns, salmon, cod and smoked haddock in a curried coconut milk base.

Tags:

Calorie Smart

•Pescatarian

•Medium Spice

Allergens:

Fish

•Wheat

•Cereals containing gluten

•Soya

•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.

Total25 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

1 pack(s)

Fish Pie Mix

(Contains: Fish)

50 grams

Red Thai Style Paste

1 sachet(s)

Thai Style Spice Mix

200 milliliter(s)

Coconut Milk

10 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

40 grams

Baby Spinach

120 grams

Peas

150 grams

King Prawns

(Contains: Crustaceans)

Not included in your delivery

½ tsp

Sugar for the Sauce

Nutritional information

Energy (kJ)2900 kJ

Energy (kcal)693 kcal

Fat27.9 g

of which saturates20.3 g

Carbohydrate72.4 g

of which sugars7.7 g

Dietary Fibre5.7 g

Protein37.7 g

Salt3.4 g

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

Utensils

•Sieve

•Medium Saucepan

•Kettle

•Lid

•Large Saucepan

•Fork

Cooking Instructions and Tips

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, drain the fish and pat dry with kitchen paper. Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw fish and prawns.

b) Heat a drizzle of oil in a large saucepan on medium-high heat.

c) Add the red Thai style paste and Thai style spice mix. Cook until fragrant, 1-2 mins.

a) Add the coconut milk, soy sauce and sugar for the sauce (see pantry for amount) to the pan.

b) Stir to combine and bring to the boil.

a) Gently stir the prawns and fish pie mix into the curry sauce.

b) Lower the heat and simmer gently, stirring occasionally, until the fish is cooked, 5-8 mins. IMPORTANT: The fish and prawns are cooked when opaque in the middle.

c) Once cooked, add the spinach a handful at a time until wilted, then the peas.

d) Simmer until everything's piping hot, 1-2 mins.

a) When everything's ready, fluff up the rice with a fork.

b) Taste the curry and season with salt and pepper if needed. Add a splash of water if it's a little thick.

a) Share the rice between your bowls.

b) Top with the fish and prawn curry.

Enjoy!

Step 2 MOD: Drain the prawns. Add them to the curry with the fish mix. Simmer for the same amount of time. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.