Prawn Green Thai Style Curry
with Green Beans, Carrot and Zesty Rice
Basil, coriander, makrut lime leaves and green chillies give Thai Green its signature colour, as well as its fragrant flavour. Our Prawn Green Thai Style Curry will be on your table in less than 25 minutes.
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
1 unit(s)
Carrot
80 grams
Green Beans
150 grams
Jasmine Rice
2 unit(s)
Garlic Clove
½ unit(s)
Lime
45 grams
Thai Green Style Paste
180 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
150 grams
King Prawns
(Contains Crustaceans)
Nutritional information
Utensils
Instructions
a) Boil a half full kettle.
b) Meanwhile, trim the carrot (no need to peel), then slice into rounds about 1cm thick. Trim the green beans, then cut into thirds.
c) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 12-13 mins.
d) 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, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the carrot and green beans and stir-fry until starting to soften, 4-5 mins.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Zest the lime, then cut into wedges.
a) Add the garlic and green Thai style paste to the veg and stir-fry for 30 secs. Drain the prawns.
b) Stir in the coconut milk and vegetable stock paste. Bring to the boil then lower the heat and simmer until the veg is almost tender, 3-4 mins. Drain the prawns.
c) Next, stir in the prawns and cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.
a) While the curry simmers, fluff up the rice with a fork and stir through the lime zest.
b) Once the prawns are cooked, remove the pan from the heat and season with salt, pepper and a squeeze of lime juice. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
a) Share the rice out between your bowls and spoon over the prawn curry.
b) Serve any remaining lime wedges on the side for squeezing over.
Enjoy!
