Spicy Prawn Red Thai Curry
with courgette, carrot and rice
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:
Calorie Smart
•Extra spicy
•Quick
•Eat Me First
Allergens:
Crustaceans
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Rice
1 unit(s)
Courgette
1 unit(s)
Carrot
½ unit(s)
Lime
½ unit(s)
Chilli
1 sachet(s)
Red Thai Style Paste
180 milliliter(s)
Coconut Milk
180 grams
Prawns
(Contains Crustaceans)
10 grams
Coriander
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
•Pot
•Lid
Cooking Steps
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 thick 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 (double for 4p). 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 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 chopped chilli as you like.
