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Thai Green Style King Prawn Curry

Thai Green Style King Prawn Curry

Thai Green Style King Prawn Curry

with Baby Spinach and Fragrant Jasmine Rice

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Looking for a quick and tasty midweek dinner option? Try cooking up our Thai Green Style King Prawn Curry in just 20-25 minutes for a delicious and speedy meal.

Tags:

High Protein

•Spicy

•Pescatarian

Allergens:

Sesame

•Celery

•Crustaceans

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

2 unit(s)

Garlic Clove**

45 grams

Thai Green Style Paste

1 sachet(s)

Thai Style Spice Blend

(Contains: Sesame)

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains: Celery)

225 grams

King Prawns

(Contains: Crustaceans)

1 unit(s)

Lime

40 grams

Baby Spinach

Nutritional information

Energy (kJ)2153 kJ

Energy (kcal)515 kcal

Fat18.4 g

of which saturates14 g

Carbohydrate64.7 g

of which sugars3 g

Protein21.9 g

Salt3.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

•Garlic Press

•Zester

Instructions

Cook the Rice

1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 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.

Bring on the Flavour

2

a) Peel and grate the garlic (or use a garlic press).

b) Heat a drizzle of oil in a large saucepan on medium-high heat.

c) Once hot, add the Thai green style paste, Thai style spice blend (add less if you'd prefer things milder) and garlic. Stir-fry until fragrant, 1 min.

d) Stir in the coconut milk and veg stock paste.

Poach the Prawns

3

a) Meanwhile, drain the prawns. Add the prawns to the pan and bring to the boil, then lower the heat.

b) Simmer until the prawns are cooked and the sauce has thickened, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

Prep the Lime

4

a) Meanwhile, zest and halve the lime.

Add the Spinach

5

a) Once the prawns are cooked and the sauce has thickened, add the spinach to the curry a handful at a time until wilted and piping hot, 1-2 mins.

b) Squeeze in some lime juice. Add a splash of water if the sauce is a little thick.

c) Taste and season with salt, pepper and more lime juice if needed, then remove from the heat.

Finish and Serve

6

a) When everything's ready, fluff up the rice with a fork and stir through the lime zest.

b) Share the zesty rice between your bowls and spoon over the Thai style prawn curry.

c) Cut any remaining lime into wedges and serve alongside for squeezing over.

Enjoy!

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