Ultimate Red Thai Style King Prawn Curry

Name: Ultimate Red Thai Style King Prawn Curry with Mangetout and Zesty Jasmine Rice
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 150 Jasmine Rice; 2 Garlic Clove**; 1 Lime; 50 Red Thai Style Paste; 15 Sambal Paste; 200 Coconut Milk; 10 Vegetable Stock Paste; 225 King Prawns; 80 Mangetout; 300 Water for the Rice; 100 Water for the Curry; ½ Sugar for the Sauce

with Mangetout and Zesty Jasmine Rice

Recipe Development TeamPublished on January 31, 2023

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Looking for a taste of everyday luxury? This Ultimate Red Thai Style King Prawn Curry is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Tags:

Spicy

Allergens:

Celery

•Crustaceans

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.

Total30 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

150

Jasmine Rice

Garlic Clove**

Lime

Red Thai Style Paste

Sambal Paste

200

Coconut Milk

Vegetable Stock Paste

(Contains: Celery)

225

King Prawns

(Contains: Crustaceans)

Mangetout

Not included in your delivery

300

Water for the Rice

100

Water for the Curry

Sugar for the Sauce

Nutritional information

Energy (kJ)2780 kJ

Energy (kcal)664 kcal

Fat28.7 g

of which saturates20.3 g

Carbohydrate75.2 g

of which sugars7.5 g

Protein28.4 g

Salt3.8 g

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

Utensils

•Lid

•Large Saucepan

•Zester

•Garlic Press

•Pan

Cooking Instructions and Tips

PDF

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Peel and grate the garlic (or use a garlic press).

Zest and and cut the lime into wedges.

Heat a drizzle of oil in a large frying pan on medium high heat.

Once hot, add the garlic, red Thai style paste and sambal (add less if you'd prefer things milder). Fry until fragrant, 1 min.

Stir in the coconut milk, veg stock paste and water for the curry (see pantry for amount). Bring to a boil, then reduce the heat slightly. Simmer until thickened, 4-5 mins.

Once thickened, stir in the prawns, mangetout and sugar for the sauce (see pantry for amount). Cook 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.

Squeeze in some lime juice. Taste and season with salt, pepper and more lime juice if needed.