Thai Green Style Prawn Curry
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Thai Green Style Prawn Curry

Thai Green Style Prawn Curry

with Garlic Rice and Green Beans

Calorie Smart

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.

Preparation Time30 minutes
Cooking time25 minutes


serving amount

3 unit(s)

Garlic Clove

150 grams

Jasmine Rice

225 grams

King Prawns

(Contains Crustaceans)

80 grams

Green Beans

½ unit(s)


1 sachet(s)

Thai Style Spice Blend

45 grams

Thai Green Style Paste

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains Celery)

Not included in your delivery

½ tbsp

Oil for Cooking

300 milliliter(s)

Water for the Rice


Nutritional information

Energy (kJ)2272 kJ
Energy (kcal)543 kcal
Fat20.4 g
of which saturates14.3 g
Carbohydrate66.4 g
of which sugars4 g
Protein22.3 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Chopping Board



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

Pop a deep saucepan (with a tight-fitting lid) on medium heat with the oil for cooking (see pantry for amount).

Once hot, add the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min. Add 0.25 tsp salt and the water for the rice (see pantry for amount) 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).


Heat a drizzle of oil in a large frying pan on high heat. Drain the prawns.

Once hot, add the prawns and stir-fry for 2-3 mins. IMPORTANT: Wash hands and utensils after handling raw prawns.


Meanwhile, trim the green beans, then cut into thirds.

Zest and halve the lime (see ingredients for amount). 

Once the prawns are golden, turn the heat down to medium and add the green beans, remaining garlic and the Thai style spice blend (add less if you'd prefer things milder). Toss to coat evenly and cook for 30 secs.


Next, stir the Thai green style paste into the pan and cook for 1 min.

Add the coconut milk and vegetable stock paste. Stir to combine, bring to the boil, then turn the heat down to medium and simmer until thickened slightly, 4-5 mins. IMPORTANT: Cook so the prawns are opaque in the middle.


Once the curry has thickened, season with salt, pepper and a squeeze of lime juice. Taste and add more salt, pepper or more lime juice if needed.

Fluff up the rice with a fork and stir through the lime zest.


Share the zesty garlic rice and prawn curry between your bowls.

Serve with any remaining lime wedges on the side for squeezing over.



Step 2 MOD: If you’ve chosen the pescatarian version, drain the prawns, then fry, 2-3 mins. Continue as instructed, the prawns will cook through while simmering. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.