Thai Style Favourites Feast
Red Thai Style Prawn Curry, Sticky Peanut Pork Lettuce Cups, Spring Rolls and Rice
Enjoy a special night in by bringing your favourite takeaway to the table for less. Moreish mains, sensational sides and easy extras make this Thai Style Favourites Feast a feast for the eyes as well as the senses.
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
2 unit(s)
Garlic Clove
1 unit(s)
Lime
1 unit(s)
Baby Gem Lettuce
4 unit(s)
Vegetable Spring Rolls
(Contains Soya, Cereals containing gluten May contain Nuts, Sesame)
240 grams
British Pork Mince
200 milliliter(s)
Coconut Milk
50 grams
Red Thai Style Paste
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
2 sachet(s)
Thai Style Spice Blend
(Contains Sesame)
225 grams
King Prawns
(Contains Crustaceans)
150 grams
Sugar Snap Peas
25 grams
Ketjap Manis
(Contains Soya)
1 unit(s)
Steamed Basmati Rice
144 grams
Sweet Chilli Sauce
40 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
Not included in your delivery
1 tsp
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press). Zest and cut the lime into wedges.
Trim the root from the baby gem lettuce, then peel off the big leaves (3 leaves per person).
Pop the spring rolls onto a baking tray and bake on the middle shelf of your oven untill golden and piping hot, 12-14 mins.
Meanwhile, heat a large frying pan on medium-high heat (no oil).
Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper.
While the pork fries, drain the prawns.
Add the coconut milk, red Thai style paste, soy sauce, sugar (see pantry for amount) and half the Thai style spice blend to a large saucepan. Bring to the boil.
Once boiling, stir in the prawns and simmer for 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.
When the mince has browned, stir in the garlic and fry until fragrant, 1 min.
Stir in the ketjap manis and remaining Thai style spice blend. Cook for 1-2 mins.
Stir in a good squeeze of lime juice and half the lime zest. Taste and season with salt and pepper if needed, then remove from the heat.
When the prawns are cooked through, stir in the sugar snap peas and simmer until the veg is tender, 1-2 mins longer. Add a good squeeze of lime juice and remove from the heat. Cover with a lid to keep warm.
Meanwhile, cook the rice according to the pack instructions.
While the rice warms, fill the baby gem leaves with the spiced pork.
Pop the rice in a serving bowl, fluff up with a fork and stir through or sprinkle over the remaining lime zest. Serve any remaining lime wedges alongside.
Serve your prawn curry in a large serving bowl. Transfer your stuffed lettuce cups and spring rolls to separate serving plates.
Add two thirds of the sweet chilli sauce into a dipping bowl, then drizzle the remaining sauce over the pork cups. Finish with the peanuts.
Share and tuck in.
Enjoy!
