Thai Prawn Curry
with courgette, carrot and rice
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, 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).
- 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 carrot and fry until starting to soften, 5-6 mins.
- Add the courgette and fry for another 2 mins.
- 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.
- 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.
- 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.