Prawn Green Thai Style Curry
with Courgette, Carrot and Zesty Rice
This Prawn Green Thai Style Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
Basmati Rice
1
Carrot
1
Courgette
(May contain Celery)
½
Lime
45
Thai Green Curry Paste
1
Chilli Flakes
Red Chilli Flakes
200
Coconut Milk
10
Vegetable Stock Paste
(Contains Celery)
150
King Prawns
(Contains Crustaceans)
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) One cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) While the rice cooks, trim the carrot (no need to peel), then slice into 1cm thick rounds.
b) Trim the courgette, then quarter lengthways. Chop into 1cm chunks.
c) Zest the lime, then chop into wedges.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the carrots and stir-fry until starting to soften, 2 mins.
c) Add the courgette and stir-fry for 2 mins more.
a) Stir the green Thai style paste and a pinch of chilli flakes (careful, they're hot - add less if you don't like heat) into the veg and cook for 30 secs.
b) Mix in the coconut milk and vegetable stock paste until combined, then lower the heat.
c) Pop a lid on the pan (or cover with foil) and simmer until the veg is almost tender, 4-5 mins.
d) Remove the lid, bring to the boil, then stir in the prawns and cook for another 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
a) Meanwhile, fluff up the rice with a fork and stir through the lime zest. Season to taste with salt and pepper.
b) Once the prawns are cooked, add a squeeze of lime juice to the curry and stir.
c) Taste and season with salt, pepper and more lime juice if needed.
a) When ready, spoon the zesty rice into your bowls and top with the prawn curry.
b) Sprinkle with more chilli flakes for those who'd like more heat.
c) Cut the remaining lime into wedges for squeezing over.
Enjoy!
