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Red Thai Prawn Curry

Red Thai Prawn Curry

Red Thai Prawn Curry

with Carrot, Red Pepper and Easy Basmati Rice

Recipe Development TeamPublished on November 03, 2017

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You won’t believe this curry took only 20 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.

Allergens:

Crustaceans

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total20 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

25

Red Thai Style Paste

200

Coconut Milk

150

King Prawns

(Contains: Crustaceans)

2

Garlic Clove**

1

Steamed Basmati Rice

½

Lime

½

Ginger Puree

½

Vegetable Stock Powder

1

Carrot

1

Coriander

1

Lemongrass

Not included in your delivery

2

Water

Nutritional information

Energy (kcal)533 kcal

Energy (kJ)2230 kJ

Fat25 g

of which saturates19 g

Carbohydrate57 g

of which sugars14 g

Protein19 g

Salt3 g

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

Utensils

•Chopping Board

•Peeler

•Medium Saucepan

•Knife

•Grill Pan

•Spoon

•Bowl

Instructions

Prep the Veggies

1

• Peel the carrot and remove the top and bottom, then cut into ½cm thick slices. • Halve, then remove the core from the red pepper and cut into 1cm slices. • Bash the lemongrass with a saucepan. • Peel and grate the garlic (or use a garlic press).

Stir-Fry the Veggies

2

• Heat a drizzle of oil in a frying pan on high heat. • Add the carrot and pepper along with a grind of black pepper. • Stir-fry for 4 mins.

Simmer the Sauce

3

• Add the ginger, garlic and lemongrass to the pan, along with the red curry paste. TIP: Some like it hot, but if you're not one of them, go easy on the curry paste. It's got a kick! • Stir together and cook for 1 minute, then pour in the water (see ingredients for amount) and coconut milk. Add the stock pot and stir to dissolve. Bring to the boil, then lower the heat and simmer for 2 mins.

Heat the Rice

4

• Meanwhile, stir-fry the rice for 3 mins in another frying pan (no oil) over medium high heat (or squeeze pouch, tear strip and microwave 800W for 3 mins). • Roughly chop the coriander (stalks and all).

Add the Prawns

5

• When the curry has cooked for 2 mins, add the king prawns. Stir so they are submerged in the sauce and simmer for 4-5 mins more. TIP: The prawns are cooked when pink on the outside and opaque all the way through. • Squeeze in some lime juice. Taste and add more if necessary. Remove the lemongrass stick.

Finish and Serve

6

• Serve the rice in bowls topped with a generous portion of curry and a sprinkling of coriander. Enjoy!

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