Ultimate Red Thai Style King Prawn Curry
with Mangetout and Zesty Rice
- Crustaceans
Ingredients
10 grams
Vegetable Stock Paste
150 grams
Jasmine Rice
50 grams
Red Thai Style Paste
200 milliliter(s)
Coconut Milk
2 unit(s)
Garlic Clove
15 grams
Sambal Paste
1 unit(s)
Lime
80 grams
Mangetout
225 grams
King Prawns
(Contains: Crustaceans)
Not included in your delivery
300 milliliter(s)
Water for the Rice
100 milliliter(s)
Water for the Curry
½ tsp
Sugar for the Sauce
Nutrition Values
Utensils
Cooking Steps
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 0.25 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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. When hot, add the garlic, red Thai style paste and sambal (add less sambal if you don't like heat). Stir-fry until fragrant, 1 min. Stir in the coconut milk, vegetable stock paste and water for the curry (see ingredients 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 ingredients for amount). Cook for 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle. Squeeze in some lime juice. Taste and season with salt, pepper or more lime juice if needed.
When the rice is cooked, fluff up with a fork. Stir through the lime zest.
When everything is ready, share the zesty rice between your bowls. Top with your ultimate red Thai style king prawn curry. Serve with any remaining lime wedges alongside for squeezing over. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sauce delivers warm, fragrant coconut flavour with a gentle heat; some found it milder or less punchy than expected from a red Thai curry.
- Ease of prep: Quick and straightforward to put together, with most steps taking well under 30 minutes from start to finish.
- Suggestions: The sauce can turn out thin — try skipping or reducing the added water, or stir in a little cornflour to reach your preferred consistency. Cooking the prawns for slightly less than the stated time helps keep them tender rather than overdone.
- Next-day meals: Several reviewers felt the rice and prawn portions leaned small; adding extra prawns or a second vegetable such as baby corn, green beans, or courgette helps make the dish more filling.
- Spice level: Using only half the sambal paste gives a mild, family-friendly result; add fresh chilli or extra sambal if you prefer more heat.
- Vegetables: Mangetout divided opinion — some found them stringy or tough, and suggested cutting them in half before cooking or swapping for baby corn or green beans.
- Fresh herbs: Adding fresh coriander or Thai basil at the end lifts the overall flavour and brings the dish closer to a traditional Thai curry taste.
