HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpicy Prawn Red Thai Curry
topBanner
Spicy Prawn Red Thai Curry

Spicy Prawn Red Thai Curry

with courgette and rice

Read more

If you're looking for a dish with flavour, this spicy prawn curry has it in spades. Spicy Thai red curry paste, 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•Extra spicy•Quick•Eat Me First
Allergens:Crustaceans
Total Time20 minutes
Cooking Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

150 g

Rice

1 piece

Courgette

1 piece

Carrot

½ piece

Lime

½ piece

Chilli

1 sachet

Red Thai Style Paste

180 milliliters

Coconut Milk

180 g

Prawns

(ContainsCrustaceans)

10 g

Coriander

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)569 kcal
Energy (kJ)2382 kJ
Fat18.54 g
of which saturates14.51 g
Carbohydrate75.74 g
of which sugars8.85 g
Dietary Fiber0 g
Protein26 g
Cholesterol0 mg
Salt3.04 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
•Sieve
•Pot
•Lid
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Boil a pot of salted water for the rice.
  • When boiling, add the rice and cook for 10-12 mins.
  • Drain in a sieve and pop back in the pot. Cover with a lid and leave to the side until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

 

2
  • Meanwhile, trim the courgette and chop into 1cm chunks. Trim the carrot then slice into thin rounds (no need to peel).
  • Zest half the lime then chop into wedges (double for 4p).
  • Roughly chop the coriander (stalks and all).
  • Halve the chilli lengthways, deseed then finely chop.
3
  • Heat a drizzle of oil in a large pan on medium-high heat.
  • Add the carrots and fry until starting to soften, 2-3 mins.
  • Add the courgette and fry for another 2 mins.
4
  • Stir in the red Thai paste and one-quarter of the chopped chilli (use less if you don't like spice). Cook for 30 secs.
  • Mix in the coconut milk and add the prawns. Bring to a simmer and cook for 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 of the coriander.
  • Season to taste with salt, pepper and more lime juice if you like.
6
  • Mix the lime zest through the rice and serve the rice in bowls topped with the prawn red Thai style curry.
  • Finish with a sprinkling of coriander and as much of the remaining chilli as you like.