Thai Green Style Prawn and Green Bean Curry
with Baby Spinach and Fragrant 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.
Thai Green Style Paste
Vegetable Stock Paste
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 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 paste and garlic. Stir-fry until fragrant, 30 secs.
d) Stir in the coconut milk and veg stock paste.
a) Add the beans, lower the heat, then simmer until the sauce has thickened, 4-5 mins.
b) Drain the prawns, then stir them into the curry. Cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and 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 it's 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) Sprinkle over the chilli flakes (add less if you'd prefer things milder) to finish.
d) Cut any remaining lime into wedges and serve alongside for squeezing over.