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:
Mustard
•Cashew nuts
•Crustaceans
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Rice
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)
180 grams
Prawns
(Contains Crustaceans)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
½ tsp
Salt
Nutrition Values
Energy (kJ)3115 kJ
Energy (kcal)744 kcal
Fat30.2 g
of which saturates16.5 g
Carbohydrate89.8 g
of which sugars15.3 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
Cooking Steps
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.
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