One-pot Thai Prawn Curry
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One-pot Thai Prawn Curry

with carrot, peas and cashews

This one-pot wonder of a curry features meaty prawns, vibrant green peas and flavour-infused rice. Minimal mess and maximum flavour.

Tags:
Family Friendly
Quick
Eat Me First
Allergens:
Crustaceans
Mustard
Cashew nuts
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

150 grams

Rice

180 grams

Prawns

(Contains Crustaceans)

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

120 grams

Peas

2 sachet(s)

Vegetable Stock

2 sachet(s)

Thai Style Spice Mix

1 sachet(s)

Korma Curry Paste

(Contains Mustard)

1 unit(s)

Lime

1 pack(s)

Coconut Milk

1 unit(s)

Carrot

20 grams

Cashew Nuts

(Contains Cashew nuts May be present Cereals containing gluten, Nuts, Peanut, Sesame)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

½ tsp

Salt

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Nutrition Values

Energy (kJ)3115 kJ
Energy (kcal)744 kcal
Fat30.1 g
of which saturates16.4 g
Carbohydrate89.8 g
of which sugars15 g
Dietary Fiber1.8 g
Protein30.4 g
Cholesterol0 mg
Salt6.78 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Pot with Lid

Instructions

1
  • Place a pot over medium-high heat with a drizzle of oil.
  • Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
  • Once hot, add the prawns, carrot, Thai spice and lemongrass paste. IMPORTANT: Wash hands and equipment after handling raw pawns.
  • Fry for 2-3 mins.
2
  • Add the rice, korma paste, stock, coconut milk, 300ml water and ½ tsp salt (double both for 4p).
  • Bring to the boil, cover with the lid and cook for 12 mins. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
  • Remove the pot from the heat. Keep covered for another 12 mins.
3
  • Meanwhile, quarter the lime.
  • Once the rice is cooked stir through the peas. Add a splash of water if required. 
  • Season to taste with salt, pepper and lime juice.
4
  • Divide the Thai prawn curry between bowls. 
  • Serve any remaining lime wedges alongside. 
  • Scatter over the cashews to finish.