Thai Green Style King Prawn Curry
with Baby Spinach and Fragrant Jasmine Rice
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.
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.
Ingredients
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
Utensils
Cooking Instructions and Tips
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.
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.
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.
a) Meanwhile, zest and halve the lime.
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.
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!
