Ultimate Thai Green Style King Prawn Curry and Rice

Name: Ultimate Thai Green Style King Prawn Curry and Rice with Tenderstem® Broccoli, Baby Corn and Crispy Onions
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 150 grams Jasmine Rice; 60 grams Baby Corn; 80 grams Tenderstem® Broccoli; 1 unit(s) Lime; 2 unit(s) Garlic Clove**; 225 grams King Prawns; 45 grams Thai Green Style Paste; 1 sachet(s) Thai Style Spice Blend; 200 milliliter(s) Coconut Milk; 10 grams Vegetable Stock Paste; 1 sachet(s) Crispy Onions; 300 milliliter(s) Water for the Rice

with Tenderstem® Broccoli, Baby Corn and Crispy Onions

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This Ultimate Thai Green Style King Prawn Curry and Rice is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Tags:

Spicy

Allergens:

Crustaceans

•Sesame

•Celery

•Cereals containing gluten

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

60 grams

Baby Corn

80 grams

Tenderstem® Broccoli

1 unit(s)

Lime

2 unit(s)

Garlic Clove**

225 grams

King Prawns

(Contains: Crustaceans)

45 grams

Thai Green Style Paste

1 sachet(s)

Thai Style Spice Blend

(Contains: Sesame)

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains: Celery)

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten)

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information

Energy (kJ)2656 kJ

Energy (kcal)635 kcal

Fat24.2 g

of which saturates18.3 g

Carbohydrate75.7 g

of which sugars6.2 g

Protein29.5 g

Salt3.4 g

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

Utensils

•Medium Saucepan

•Lid

•Garlic Press

•Large Frying Pan

Instructions

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

Stir in the rice, 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).

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, 2-3 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 30 secs.

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.

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.