Red Thai Style Coconut King Prawn Curry
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Red Thai Style Coconut King Prawn Curry

with Zesty Jasmine Rice and Salted Peanuts

Cereals containing gluten

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.

Preparation Time25 minutes
Cooking time20 minutes


serving amount

150 grams

Jasmine Rice

2 unit(s)

Garlic Clove

1 unit(s)


1 carton(s)


1 unit(s)

Pak Choi

120 grams

Sliced Mushrooms

50 grams

Red Thai Style Paste

200 milliliter(s)

Coconut Milk

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

32 grams

Sweet Chilli Sauce

150 grams

King Prawns

(Contains Crustaceans)


Nutritional information

Energy (kJ)3416 kJ
Energy (kcal)816 kcal
Fat36.3 g
of which saturates21.6 g
Carbohydrate89 g
of which sugars12.1 g
Protein30 g
Salt4.45 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Chopping Board
Garlic Press
Large Frying Pan
Rolling Pin



a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.

c) Add the rice and cook for 12-13 mins.

d) 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) In the meantime, peel and grate the garlic (or use a garlic press). 

b) Zest and cut the lime into wedges. Drain and rinse the chickpeas in a sieve.

c) Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.


a) Heat a drizzle of oil in a large frying pan on high heat. Drain the prawns.

b) Add the prawns, pak choi and sliced mushrooms. Stir-fry until just soft, 5-6 mins.

c) Reduce the heat to medium-high, then stir in the red Thai style paste and garlic. Stir-fry until fragrant, 1-2 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.


a) Stir the coconut milk, soy sauce and chickpeas into the sauce. 

b) Bring to a boil, then lower the heat. Simmer until thickened slightly, 2-3 mins. 


a) While your sauce simmers, crush the peanuts in the unopened sachet using a rolling pin.

b) When your rice is ready, fluff it up with a fork and stir through the lime zest. 

c) Stir the sweet chilli and a squeeze of lime juice from a lime wedge into the curry. Taste and season with salt, pepper and more lime juice if needed. 


a) Share the zesty rice between your serving bowls. 

b) Top with the Thai style veg curry. 

c) Sprinkle over the peanuts and serve with any remaining lime wedges for squeezing over.



Step 3 MOD: If you’re adding prawns, drain them, then add them to the pan with the veg. Fry for the same amount of time, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.