Thai Prawn Rice
with Lime and Coriander
Looking for a tasty midweek dinner option? Try cooking up our Prawn Rice with Lime and Coriander in just 20 minutes for a balanced and tasty dinnertime.
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
1
Bell Pepper
1
Steamed Brown Basmati Rice
150
Pak Choi
150
King Prawns
(Contains Crustaceans)
1
Thai Style Spice Blend
(Contains Sesame)
1
Lime
½
Ginger
1
Coriander
Nutritional information
Utensils
Instructions
a) Zest the lime then chop into wedges. Roughly chop the coriander (stalks and all). b) Trim the bok choy then thinly slice widthways. c) Halve the pepper and discard the core and seeds. Chop into small pieces. Peel and grate the ginger.
a) Heat a drizzle of oil in a large frying pan over medium-high heat. b) When hot, add the ginger, the bok choy and the red pepper. c) Season with a pinch of salt and pepper. Stir-fry until the veggies begin to soften, 4-5 mins.
a) Stir in the Thai spice blend (add less if you don't like heat!) and cook for 30 seconds. TIP: Add a splash of water if the pan is getting dry.
a) Add the prawns and stir-fry until cooked, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
a) Squeeze the pouch of rice and tear open. Stir the rice into the pan and stir-fry for another 2-3 mins until piping hot, breaking it up with your spoon. b) Remove the pan from the heat and stir through the lime zest and half the coriander. c) Season to taste with salt and pepper if needed.
a) Serve the Thai prawn rice in bowls finished with a sprinkling of the remaining coriander. b) Top with the lime wedges for squeezing over. Enjoy!
