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

Ultimate Thai Green Style King Prawn Curry

with Oven-Ready Spring Rolls, Jasmine Rice 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.

Tags:
Medium Spice
Pescatarian
Allergens:
Cereals containing gluten
Soya
Wheat
Barley
Crustaceans
Peanut

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 20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

1 unit(s)

Bell Pepper

160 grams

Tenderstem® Broccoli

1 unit(s)

Lime

2 unit(s)

Garlic Clove

4 unit(s)

Vegetable Spring Rolls

(Contains: Cereals containing gluten, Soya, Wheat, Barley May contain traces of: Almonds, Cashew nuts, Nuts, Sesame)

150 grams

King Prawns

(Contains: Crustaceans)

45 grams

Thai Green Style Paste

1 sachet(s)

Thai Style Spice Mix

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information

Energy (kJ)3429 kJ
Energy (kcal)820 kcal
Fat35.4 g
of which saturates16 g
Carbohydrate96.8 g
of which sugars9 g
Dietary Fibre9.1 g
Protein26.9 g
Salt4.13 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Baking Tray
Garlic Press
Pan
Rolling Pin

Instructions

Cook the Rice
1

Preheat your oven to 220°C/200°C fan/gas mark 7. 

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

Stir in the rice and ¼ 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).

Get Prepped
2

While the rice cooks, halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.

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

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

When your oven is hot, remove the spring rolls from the packing and pop onto a baking tray. Bake on the middle shelf until golden and piping hot, 12-14 mins.

Stir-Fry the Veg
3

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

Once hot, add the pepper chunks and fry until charred, 3-4 mins. Continue to stir while it cooks.

Add the broccoli and stir-fry until starting to soften, 3-4 mins.

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

Curry Up
4

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

Add the garlic, Thai green style paste and Thai style spice mix (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. 

Add the Prawns
5

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. 

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. 

Serve Up
6

Share the rice between your bowls.

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

Transfer your spring rolls to a plate and serve on the side. 

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

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