Thai Green Style Prawn and Butternut Squash Curry
with Peas, Spinach and Zesty Jasmine Rice
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.
Ingredients
1 unit(s)
Butternut Squash
100 grams
Basmati Rice
2 unit(s)
Garlic Clove
1 unit(s)
Lime
45 grams
Thai Green Style Paste
1 sachet(s)
Thai Style Spice Blend
10 grams
Vegetable Stock Paste
180 milliliter(s)
Coconut Milk
120 grams
Peas
40 grams
Baby Spinach
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
150 grams
King Prawns
(Contains Crustaceans)
Not included in your delivery
200 milliliter(s)
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks and pop onto a large baking tray.
Drizzle with oil, season with salt and pepper, toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel and grate the garlic (or use a garlic press). Zest and cut the lime into wedges.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the garlic, Thai green style paste and Thai style spice blend (add less if you prefer things milder). Stir-fry until fragrant, 1 min. Drain the prawns. IMPORTANT: Wash hands and utensils after handling raw prawns.
Once fragrant, stir in the prawns, veg stock paste and coconut milk, then bring to a boil. Turn the heat down and simmer, stirring occasionally, until thickened, 5-6 mins.
Once thickened, stir the peas into the curry and cook until piping hot, 1-2 mins. Remove from the heat. IMPORTANT: Cook so the prawns are opaque in the middle.
Season with salt, pepper and a squeeze of lime juice from a lime wedge.
Once the butternut squash is ready, pop the curry back on medium heat. Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Stir the roasted butternut into the curry, adding a splash of water if the sauce is a little too thick.
Taste and season with salt, pepper and more lime juice if needed.
Once everything's ready, fluff up the rice using a fork. Stir through the lime zest, then share the zesty rice between your bowls.
Spoon the Thai green style curry over the zesty rice and top with the crispy onions.
Serve with any remaining lime wedges for squeezing over.
Enjoy!
Step 4 MOD: If you’re adding prawns, drain them, then add to the pan with the curry ingredients. Simmer, 5-6 mins instead. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
