Ultimate Thai Green Style King Prawn Curry
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Ultimate Thai Green Style King Prawn Curry

with Rice, Tenderstem® Broccoli, Baby Corn and Peanuts

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


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 time20 minutes


serving amount

150 grams

Jasmine Rice

60 grams

Baby Corn

150 grams

Tenderstem Broccoli

1 unit(s)


2 unit(s)

Garlic Clove

150 grams

King Prawns

(Contains Crustaceans)

45 grams

Thai Green Style Paste

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains Celery)

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

1 bunch(es)


Not included in your delivery

300 milliliter(s)

Water for the Rice


Nutritional information

Energy (kJ)2556 kJ
Energy (kcal)611 kcal
Fat25.3 g
of which saturates15.3 g
Carbohydrate69.3 g
of which sugars6.1 g
Protein24.3 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Chopping Board
Large Frying Pan



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).


While the rice cooks, halve the baby corn lengthways.

Halve the broccoli withways, then cut any thick stems lengthways.

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


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

Once hot, add the corn and broccoli. Stir-fry until starting to soften, 3-4 mins.

Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.


Once the veg has started to soften, lower the heat to medium.

Add the garlic, Thai green style paste and Thai style spice blend (add less if you'd prefer things milder). Stir-fry for 1 min. 

Stir in the coconut milk and vegetable stock paste, bring to the boil, then lower the heat to a simmer. 


Stir the prawns into the curry sauce and simmer until they're cooked and the sauce has thickened, 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin. Roughly chop the coriander (stalks and all).

Once the prawns are cooked, remove from the heat and squeeze in some lime juice. Season with salt and pepper. Add a splash of water if you feel it needs it. 


Share the rice between your bowls.

Spoon over your ultimate Thai green style king prawn curry. Garnish with the peanuts and coriander.

Serve any remaining lime wedges on the side for squeezing over.