HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRed Thai Prawn Curry
Red Thai Prawn Curry

Red Thai Prawn Curry

with Carrot, Red Pepper and Star Anise Rice

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If you asked for a 'gaeng ped' in Thailand, this is what you’d get. A red curry fragrant with spices, it's heat tempered by coconut milk and served sprinkled with plenty of fresh coriander. Our version includes prawns and plenty of veggies and comes with star anise-scented rice. Enjoy!


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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 unit(s)

Star Anise

150 grams

Basmati Rice

1 unit(s)


1 unit(s)

Red Pepper

1 unit(s)

Garlic Clove

1 unit(s)


1 unit(s)


1 bunch(es)


¾ tbsp

Red Curry Paste

1 tin(s)

Coconut Milk

50 milliliter(s)

Water for Curry

150 grams

King Prawns


½ unit(s)


Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2381 kJ
Energy (kcal)569 kcal
Fat21.0 g
of which saturates17.0 g
Carbohydrate76 g
of which sugars12.0 g
Protein19 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Pan with Lid
Frying Pan
Instructionsarrow up iconarrow up icon
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Boil the water (see ingredients for amount) in a large saucepan on high heat. Stir in half the vegetable stock pot and the star anise. Pour in the rice and cover with a lid. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. Tip: The rice will finish cooking in its own steam.


While the rice is cooking, peel the carrot and remove the top and bottom, then cut into ½cm thick diagonal slices. Halve, then remove the core from the red pepper and cut into 1cm slices. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Use a frying pan to bash the lemongrass. Roughly chop the coriander (stalks and all).


Heat a drizzle of oil in a frying pan on medium heat. Add the carrot and pepper along with a pinch of salt and a grind of black pepper. Cook until soft and slightly browned, 5 mins.


Add the garlic, ginger 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 coconut milk and water (see ingredients for amount). Add the remaining stock pot and stir to dissolve. Bring to the boil, then lower the heat and simmer for 4 mins.


After 4 mins, add the prawns. Stir so they are submerged in the curry, and simmer for 4 mins more. IMPORTANT: The prawns are cooked when pink on the outside and opaque all the way through. Halve the lime and squeeze some juice into the pan. Taste and add more lime juice, salt and pepper if desired. Remove the lemongrass.


Remove the star anise from the rice and fluff it up with a fork. Serve in bowls with a generous portion of prawn curry on top, and finished with a sprinkling of coriander. Enjoy!