Thai Green King Prawn Curry
with Rice and Peanuts
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)
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!
