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Yellow Thai Style Double King Prawn Curry
Yellow Thai Style Double King Prawn Curry

Yellow Thai Style Double King Prawn Curry

with Zesty Jasmine Rice

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This Yellow Thai Style Double King Prawn Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Spicy
Allergens:
Sesame
•Cereals containing gluten
•Soya
•Crustaceans

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 25 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

1 unit(s)

Red Onion

1 unit(s)

Carrot

1 unit(s)

Garlic Clove**

1 unit(s)

Lime

1 sachet(s)

Thai Style Spice Blend

(Contains: Sesame)

45 grams

Yellow Thai Style Paste

200 milliliter(s)

Coconut Milk

15 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

300 grams

King Prawns

(Contains: Crustaceans)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Sauce

1 tbsp

Water for the Sauce

Nutritional information

Energy (kJ)2893 kJ
Energy (kcal)691 kcal
Fat27 g
of which saturates20.3 g
Carbohydrate80.8 g
of which sugars12.6 g
Protein34.2 g
Salt4.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan
•Lid
•Zester
•Garlic Press
•Pan

Instructions

Cook the Rice
1

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

Stir in the rice and 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).

Prep the Veg
2

Meanwhile, halve, peel and thinly slice the red onion. 

Trim the carrot, then halve lengthways (no need to peel). Thinly slice widthways into pieces about 1 cm thick.

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

 

Fry the Veg and Spice
3

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

Once hot, add the sliced carrot and onion and stir-fry until tender, 4-5 mins.

Lower the heat to medium. Stir in the garlic, Thai style spice blend (add less if you'd prefer things milder) and yellow Thai style paste. Stir-fry for 1 min until fragrant.

 

Simmer the Sauce
4

Next, pour the coconut milk into the pan. Stir in the soy sauce, sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, then reduce the heat slightly. Simmer until thickened, 4-5 mins.

Meanwhile, drain the prawns.

Add the Prawns
5

Once the sauce has thickened, stir in the prawns. 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. 

Squeeze in some lime juice. Add a splash of water if it's a little too thick.

Taste and season with salt, pepper and more lime juice if needed. 

When the rice is cooked, fluff it up with a fork and stir through the lime zest. Cut any remaining lime into wedges.

Serve
6

Share the zesty rice between your serving bowls.

Spoon over the Thai king prawn curry. Serve with any remaining lime wedges to finish.

Enjoy! 

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