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Thai Prawn Rice

Thai Prawn Rice

Thai Prawn Rice

with Lime and Coriander

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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.

Tags:

Calorie Conscious

Allergens:

Crustaceans

•Sesame

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

DifficultyMedium

Ingredients

serving amount

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

Energy (kcal)254 kcal

Energy (kJ)1063 kJ

Fat4 g

of which saturates1 g

Carbohydrate35 g

of which sugars5 g

Protein17 g

Salt2 g

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

Utensils

•Grill Pan

Instructions

Prep

1

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.

Start Cooking!

2

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.

Add some Spice

3

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.

4

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.

5

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.

Serve

6

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!

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