Thai Green King Prawn Curry
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Thai Green King Prawn Curry

with Rice and Peanuts

Tags:
Quick
Allergens:
Crustaceans
Peanut

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 Time15 minutes
Cooking time5 minutes
DifficultyEasy

Ingredients

serving amount

225 grams

Green Thai Style Paste

225 grams

King Prawns

(Contains Crustaceans)

80 grams

Mangetout

120 grams

Peas

2 unit(s)

Steamed Basmati Rice

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

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Nutritional information

Energy (kJ)2299 kJ
Energy (kcal)550 kcal
Fat12.6 g
of which saturates2.8 g
Carbohydrate9.3 g
of which sugars5.4 g
Protein28.4 g
Salt1.73 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Saucepan

Instructions

1
  • Pour the green Thai curry into a saucepan. Bring to the boil. 
  • Drain the prawns.
  • Stir in the prawns, mangetout and peas. Simmer, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
  • Season with salt and pepper.
2
  • Meanwhile, squeeze the rice pouch to separate the grains. Tear a strip approx 2cm along the top.
  • Microwave for 800W: 2 mins / 900W: 1 min 30 secs / 1000W: 1 min.
    OR
    Stir-fry in a frying pan on medium-high heat, 3 mins.
3
  • Share the rice and curry between your bowls. 
  • Sprinkle the peanuts on top.
  • Enjoy!
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