Ultimate Red Thai Style King Prawn Curry
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Ultimate Red Thai Style King Prawn Curry

Ultimate Red Thai Style King Prawn Curry

with Mangetout, Peanuts and Zesty Rice


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.

Preparation Time30 minutes
Cooking time25 minutes


serving amount

150 grams

Jasmine Rice

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)


2 unit(s)

Garlic Clove

150 grams

King Prawns

(Contains Crustaceans)

50 grams

Red Thai Style Paste

200 milliliter(s)

Coconut Milk

15 grams

Sambal Paste

10 grams

Vegetable Stock Paste

(Contains Celery)

80 grams


25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp


100 milliliter(s)

Water for the Curry


Nutritional information

Energy (kJ)3069 kJ
Energy (kcal)734 kcal
Fat35.1 g
of which saturates21.3 g
Carbohydrate80 g
of which sugars10.8 g
Protein26.2 g
Salt3.46 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Chopping Board
Large Frying Pan
heat resisting bowl



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

Stir in the rice and 0.25 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).


Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Zest and and cut the lime into wedges.

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

Drain the prawns.


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

Once hot, add the sliced pepper and stir-fry until just soft, 3-4 mins.

Stir in the garlic and red Thai style paste. Cook until fragrant, 1 min.

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


Once the curry sauce has thickened, stir in the prawns and mangetout. 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.

Add a good squeeze of lime juice. Taste and season with salt, pepper and more lime juice if needed.


Crush the peanuts in the unopened sachet using a rolling pin.

When the rice is cooked, fluff it up with a fork. Stir through the lime zest.


Share the zesty rice between your bowls.

Top with your ultimate red Thai style king prawn curry and sprinkle over the crushed peanuts to finish.

Serve with any remaining lime wedges alongside for squeezing over.