Green Thai Prawn Stir Fry
With Bok Choy & Jasmine Rice
Nourishing, flavour-packed, and bursting with fresh green veggies, this nourishing 25-minute curry is a guaranteed crowd-pleaser. Our special Thai curry paste gives the dish a brilliant kick of heat, whilst the peanut garnish adds a beautiful layer of texture. Served on a bed of steamed rice, and topped with chopped coriander this is fast food at its best.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Jasmine Rice
150
King Prawns
(Contains Crustaceans)
1
Pak Choi
1
Garlic Clove
25
Salted Peanuts
(Contains Peanut May contain Nuts)
45
Thai Green Curry Paste
1
Green Pepper
(May contain Celery)
1
Coriander
Not included in your delivery
300
Water for the Rice
Nutritional information
Utensils
Instructions
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt. Stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim the bok choy then thinly slice widthways. Halve the pepper and discard the core and seeds. Slice into thin strips. Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Roughly chop the peanuts.
Heat a splash of oil in a large frying pan over a medium high heat. When hot, add the green pepper and cook until starting to soften and brown, 4-5 mins. Add the prawns and bok choy and cook for a further 3-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Add the garlic and green Thai curry paste and stir well to combine. Cook stirring frequently until everything is coated well in the paste, 1 minute.
Fluff up the rice with a fork. Stir in half of the chopped coriander and set aside.
Start by sharing the coriander rice between your plates. Top with the green Thai prawn mix. Sprinkle on the chopped peanuts and remaining coriander. Enjoy!
