Red Thai Style Coconut Prawn Curry
with Zesty Jasmine Rice and Salted Peanuts
Red chillies give Thai Red its signature colour, as well as its flavour and heat! Here, our Red Thai Style Veggie Coconut Curry is loaded with veg and chickpeas in a curried coconut milk base for a hearty vegetarian dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Jasmine Rice
2 unit(s)
Garlic Clove**
1 unit(s)
Lime**
1 carton(s)
Chickpeas
1 unit(s)
Pak Choi**
120 grams
Sliced Mushrooms**
50 grams
Red Thai Style Paste
1 sachet(s)
Thai Style Spice Blend
180 milliliter(s)
Coconut Milk
15 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Almonds, Macadamia Nuts, Pecan Nuts, Cashew nuts, Nuts, Sesame, Hazelnuts, Pistachio nuts, Brazil nuts)
150 grams
King Prawns**
(Contains: Crustaceans)
Not included in your delivery
1 tsp
Sugar
Utensils
Instructions
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, Thai style spice blend (add less if you'd prefer things milder) 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, chickpeas and sugar (see pantry for amount) into the veg.
b) Bring to a boil, then lower the heat. Simmer until thickened slightly, 2-3 mins.
a) While the curry 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 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 prawn curry.
c) Sprinkle over the peanuts and serve with any remaining lime wedges for squeezing over.
Enjoy!
Step 3 MOD: If you’re adding prawns, drain them, then add to the pan with the veg. Cook for the same amount of time. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
