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.
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
225 grams
King Prawns
(Contains Crustaceans)
150 grams
Sugar Snap Peas
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 Nuts)
1 tsp
Sugar
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 the pan is hot, add the pork mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
While the pork fries, drain the prawns.
Add the coconut milk, red Thai curry paste, soy sauce, sugar (see pantry for amount) and half the Thai style spice 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. IMPORTANT: The prawns are 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. Then stir in the remaining Thai spice and ketjap manis, cook for 1-2 mins. Finally, stir in a good squeeze of lime juice and half the lime zest. Season with salt and pepper if you feel it needs it. 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 and remove from the heat. Cover with a lid to keep warm.
Meanwhile, squeeze the rice pouch to separate the grains. Tear a strip approx 2cm along the top.
Microwave for 800W: 2 mins / 900W: 1 min 30 secs / 1000W: 1 min. OR Stir-fry in a frying pan on medium-high heat, 3 mins.
While the rice warms, fill the baby gem leaves with the Thai spiced pork.
Once the rice is heated through, pop it in a serving bowl, fluff up with a fork and stir through or sprinkle over the remaining lime zest.
Serve your red Thai prawn curry into 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.
Drizzle the remaining sweet chilli over the pork, then sprinkle the peanuts over the lettuce cups. Serve your zesty rice with remaining lime wedges alongside to finish.
Tuck in and share.
Enjoy!