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Thai Style Prawn Curry

Thai Style Prawn Curry

with bell pepper and fragrant rice
Get 50% off your first box!
Get 50% off your first box!
Calories
: 
633 kcal
Protein
: 
23.6g protein
Difficulty
: 
Easy
Allergens:
  • Crustaceans
Serving amount

150 grams

Jasmine Rice

1 unit(s)

Onion

1 unit(s)

Chilli

1 sachet(s)

Red Thai Style Paste

1 pack(s)

Coconut Milk

1 unit(s)

Lime

2 sachet(s)

Thai Style Spice Mix

160 grams

Prawns

(Contains: Crustaceans)

1 unit(s)

Bell Pepper

1 unit(s)

Carrot

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)2650 kJ
Energy (kcal)633 kcal
Fat24.7 g
of which saturates16.4 g
Carbohydrate89.7 g
of which sugars16.5 g
Dietary Fiber9 g
Protein23.6 g
Salt3.9 g
Potassium465.2 mg
Calcium30.5 mg
Iron0.9 mg
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.
•Zester
•Pot with Lid

Cooking steps

Cook the Rice
1
  • Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) 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 12 mins then remove the pot from the heat.
  • Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Prep Your Veg
2
  • Meanwhile, trim the carrot and chop into 1cm cubes. Halve, deseed and chop the bell pepper into 2cm chunks.
  • Halve, peel and thinly slice the onion.
  • Halve the chilli lengthways, deseed and finely chop.
  • Zest and halve the lime.
  • Stir the coconut milk (or shake the packet) to dissolve any lumps.
Start the Curry
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the prawns and onion until starting to brown, 3-4 mins.
  • Once browned, add the carrot and bell pepper and fry for 2 mins more. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
Simmer the Sauce
4
  • Add the Thai spice mix, red Thai paste and half the chilli to the pan. You can use less chilli if you don't like spice—or more if you do.
  • Cook together until fragrant, 30 secs.
  • Stir in the coconut milk.
  • Simmer until the prwans are cooked through and the veg is tender, 6-8 mins.
Finishing Touches
5
  • Add a squeeze of lime juice to your curry.
  • Season to taste with salt, pepper and more lime juice if desired.
  • Stir the lime zest through the rice, fluffing it up as you go.

TIP: Loosen the curry with a splash of water if you feel it's too thick.

Garnish and Serve
6
  • Divide the lime rice between bowls.
  • Top with the Thai style prawn curry.
  • Finish with a sprinkling of as much of the remaining chilli as you like.
Meal right image

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