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Thai Green Style Prawn and Green Bean Curry

Thai Green Style Prawn and Green Bean Curry

Thai Green Style Prawn and Green Bean Curry

with Baby Spinach and Fragrant Jasmine Rice

Mimi MorleyPublished on October 17, 2023

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A customer favourite, this Thai Green Style Prawn and Green Bean Curry is a tried-and-tested recipe that always wins with a crowd.

Tags:

Customer Favourite

Allergens:

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

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains: Celery)

80 grams

Green Beans

1 unit(s)

Lime

150 grams

King Prawns

(Contains: Crustaceans)

40 grams

Baby Spinach

1 pinch

Chilli Flakes

Nutritional information

Energy (kJ)2309 kJ

Energy (kcal)552 kcal

Fat20.4 g

of which saturates16.6 g

Carbohydrate71.5 g

of which sugars4.9 g

Protein21.9 g

Salt2.9 g

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

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

•Garlic Press

•Grater

Cooking Instructions and Tips

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 paste and garlic. Stir-fry until fragrant, 30 secs.

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

Simmer the Prawns

3

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.

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 it's 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) 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.

Enjoy!

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