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Prawn Thai Curry

Prawn Thai Curry

with courgette, carrot and coriander

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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.

Tags:Under 650 calories•Quick•Eat Me First•Spicy
Allergens:Crustaceans
Total Time20 minutes
Cooking Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

180 g

Prawns

(ContainsCrustaceans)

150 g

Rice

1 piece

Courgette

1 piece

Carrot

½ piece

Lime

1 piece

Chilli

1 sachet

Red Thai Style Paste

1 pack

Coconut Milk

5 g

Coriander

1 sachet

Thai Style Spice Mix

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)572 kcal
Energy (kJ)2393 kJ
Fat18.7 g
of which saturates14.5 g
Carbohydrate76.5 g
of which sugars9.8 g
Dietary Fiber0 g
Protein25.4 g
Cholesterol0 mg
Salt3.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
•Zester
•Pot
•Lid
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • 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, cover and cook for 10 mins.
  • Remove from the heat (still covered) and leave aside for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
  • 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.
3
  • 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.
4
  • Stir in the Thai style 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 for 30 secs.
  • Mix in the coconut milk and add the prawns.
  • Bring to a simmer and cook until prawns are done, 3-4 mins. IMPORTANT: Wash your hands after handling raw prawns. The prawns are cooked when pink on the outside and opaque all the way through.
5
  • Add a squeeze of lime juice to your curry with half the coriander.
  • Season to taste with salt, pepper and more lime juice if you like.
6
  • Mix the lime zest through the rice.
  • 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.