Prawn Thai Curry
with courgette, carrot and coriander
If you're looking for a dish with flavour, this spicy prawn curry has it in spades. Blended Thai spice, zesty lime rice, fresh coriander and juicy prawns come together to make a perfectly balanced dish that's bursting with amazing tastes.
Red Thai Style Paste
Thai Style Spice Mix
Not included in your delivery
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins then remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, trim the courgette and chop into 1cm chunks.
- Trim the carrot then slice into ½ cm thick rounds (no need to peel).
- Zest half the lime (double for 4p) then chop in half.
- Roughly chop the coriander (stalks and all).
- Halve the chilli lengthways, deseed then finely chop.
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the carrots and fry until starting to soften, 5-6 mins.
- Add the courgette and fry for another 2 mins.
- Stir in the Thai spice mix, red Thai paste and half the chilli. You can use less chilli if you don't like spice—or more if you do.
- Cook until fragrant, 30 secs.
- Mix in the coconut milk and prawns.
- Lower the heat and simmer until prawns are cooked through, 3-4 mins. IMPORTANT: Wash hands after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Add a squeeze of lime juice to your curry.
- Stir in half the coriander.
- Season to taste with salt, pepper and more lime juice if you like.
- Mix the lime zest through the rice, fluffing it up as you go.
- Serve the rice in bowls topped with the prawn curry.
- Finish with a sprinkling of coriander and as much of the remaining chopped chilli as you like.