Prawn Thai Curry
with courgette, carrot and coriander
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:
Eat Me First
•Calorie Smart
•Spicy
•Quick
Allergens:
Crustaceans
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Prawns
(Contains Crustaceans)
150 grams
Rice
1 unit(s)
Courgette
1 unit(s)
Carrot
½ unit(s)
Lime
1 unit(s)
Chilli
1 sachet(s)
Red Thai Style Paste
1 pack(s)
Coconut Milk
5 grams
Coriander
1 sachet(s)
Thai Style Spice Mix
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2347 kJ
Energy (kcal)561 kcal
Fat19 g
of which saturates14.8 g
Carbohydrate79.1 g
of which sugars10.5 g
Dietary Fiber0 g
Protein22.3 g
Cholesterol0 mg
Salt3.51 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
•Zester
•Pot with Lid
Instructions
1
- 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 10 mins then remove from the heat.
- Keep covered 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 a lime (per 2P). Chop the lime in half.
- Roughly chop the coriander (stalks and all).
- Halve the chilli lengthways, deseed then finely chop.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
3
- 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 2 mins more.
4
- Stir in the Thai 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 until fragrant, 30 secs.
- Mix in the coconut milk and prawns.
- Lower the heat and simmer until prawns are cooked through, 3-4 mins. IMPORTANT: Wash hands after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
5
- Add a squeeze of lime juice to your curry.
- Stir through half the coriander.
- Season to taste with salt, pepper and more lime juice if you like.
- Mix the lime zest through the rice, fluffing it up as you go.
6
- 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.
