Red Thai Prawn Curry

Name: Red Thai Prawn Curry with Carrot, Red Pepper and Easy Basmati Rice
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: 1 Bell Pepper; 25 Red Thai Style Paste; 200 Coconut Milk; 150 King Prawns; 2 Garlic Clove**; 1 Steamed Basmati Rice; ½ Lime; ½ Ginger Puree; ½ Vegetable Stock Powder; 1 Carrot; 1 Coriander; 1 Lemongrass; 2 Water

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.

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.

Total20 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

Red Thai Style Paste

200

Coconut Milk

150

King Prawns

(Contains: Crustaceans)

Garlic Clove**

Steamed Basmati Rice

Lime

Ginger Puree

Vegetable Stock Powder

Carrot

Coriander

Lemongrass

Not included in your delivery

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

Cooking Instructions and Tips

• 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).

• 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.

• 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.

• 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).

• 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.