Thai Style Favourites Feast
Red Thai Style Prawn Curry, Sticky Peanut Pork Lettuce Cups, Spring Rolls and Rice
- Cereals containing gluten
- Soya
- Wheat
- Barley
- Crustaceans
- Peanut
- Celery
- May contain traces of allergens
- Almonds
- Cashew nuts
- Nuts
- Sesame
- Pistachio nuts
- Pecan Nuts
- Macadamia Nuts
- Hazelnuts
- Walnuts
- Brazil nuts
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Lime
1 unit(s)
Baby Gem Lettuce
(Contains: Celery, May contain traces of allergens)
4 unit(s)
Vegetable Spring Rolls
(Contains: Cereals containing gluten, Soya, Wheat, Barley, May contain traces of allergens, Almonds, Cashew nuts, Nuts, Sesame)
240 grams
British Pork Mince
180 milliliter(s)
Coconut Milk
50 grams
Red Thai Style Paste
15 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya, Wheat)
2 sachet(s)
Thai Style Spice Mix
225 grams
King Prawns
(Contains: Crustaceans)
150 grams
Young Pea Pods
25 grams
Ketjap Manis
(Contains: Soya)
1 pouch(es)
Steamed Basmati Rice
144 grams
Sweet Chilli Sauce
40 grams
Salted Peanuts
(Contains: Peanut, May contain traces of allergens, Almonds, Cashew nuts, Nuts, Sesame, Pistachio nuts, Pecan Nuts, Macadamia Nuts, Hazelnuts, Walnuts, Brazil nuts)
Not included in your delivery
1 tsp
Sugar
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the delicious Thai flavours, especially praising the lettuce cups as outstanding.
- Ease of prep: Some found preparation time-consuming, while others noted it was easy to make.
- Suggestions: Consider reducing the heat in the curry for those who prefer milder spice levels.
- Portions: Several reviewers mentioned the meal provided more food than expected for a single serving.
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