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Yellow Thai Style Veg and King Prawn Curry
 Yellow Thai Style Veg and King Prawn Curry

Yellow Thai Style Veg and King Prawn Curry

with Roasted Cauliflower and Zesty Jasmine Rice

This Yellow Thai Style Veg and 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.

Total35 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

300

Cauliflower Florets

1

Thai Style Spice Blend

(Contains: Sesame)

150

Jasmine Rice

1

Green Pepper

(May contain traces of: Celery)

1

Pak Choi

½

Lime

45

Yellow Thai Style Paste

200

Coconut Milk

15

Soy Sauce

(Contains: Cereals containing gluten, Soya)

300

King Prawns

(Contains: Crustaceans)

Not included in your delivery

300

Water for the Rice

50

Water for the Sauce

Nutritional information

Energy (kcal)708 kcal
Energy (kJ)2963 kJ
Fat28 g
of which saturates20.5 g
Carbohydrate76 g
of which sugars9.4 g
Protein37.1 g
Salt4.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Lid
Medium Saucepan
Zester
Large Saucepan

Instructions

Roast the Cauli
1

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

Halve any large cauliflower florets and pop them onto a large baking tray. Drizzle with oil, sprinkle over the Thai style spice blend (add less if you'd prefer things milder) and season with salt and pepper. Toss to coat, then spread out in a single layer.

When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.

Cook the Rice
2

While the cauliflower roasts, 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 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 Time
3

While the rice cooks, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Trim the pak choi, then thinly slice lengthways. Zest and cut the lime into wedges (see ingredients for amount).

Zest and cut the lime into wedges (see ingredients for amount).

Build the Flavour
4

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the prawns and pepper chunks and stir-fry, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Stir in the yellow Thai style paste to coat and cook for 1 min more. Add the pak choi, coconut milk and water for the sauce (see pantry for amount), stir to combine. Bring to the boil, then turn the heat to medium-low.

Simmer your Curry
5

Bring the curry to the boil, then simmer until the veg is tender, 4-5 mins. 

Stir the roasted cauli through the curry, then remove from the heat and stir in the soy sauce. Squeeze in some lime juice from a lime wedge. 

Taste and add more salt, pepper and lime juice if needed. Add a splash of water if you feel it needs it.

Finish and Serve
6

Fluff up the rice with a fork and stir through the lime zest.

Share the zesty rice between your bowls and top with the Thai style veggie curry. 

Serve any remaining lime wedges alongside for squeezing over.

Enjoy!

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