Prawn Red Thai Style Curry
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Prawn Red Thai Style Curry

Prawn Red Thai Style Curry

with Courgette and Basmati Rice

This Prawn Red Thai Style Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Calorie Smart
Rapid
Allergens:
Crustaceans

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

1

Courgette

(May contain Celery)

1

Carrot

½

Lime

1

Coriander

½

Red Chilli

50

Red Thai Style Paste

200

Coconut Milk

150

King Prawns

(Contains Crustaceans)

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Nutritional information

Energy (kcal)581 kcal
Energy (kJ)2429 kJ
Fat23 g
of which saturates17 g
Carbohydrate73 g
of which sugars8 g
Protein22 g
Salt2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Medium Saucepan
Kettle
Zester
Grill Pan

Instructions

Cook the Rice
1

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) When cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Prep the Veg
2

a) Meanwhile, trim the courgette and chop into 1cm chunks.
b) Trim the carrot, then slice into thin rounds (no need to peel).
c) Zest and halve the lime. Roughly chop the coriander (stalks and all).
d) Halve the chilli lengthways, deseed then finely chop.

Get Stir-Frying
3

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, 2-3 mins.
c) Add the courgette and stir-fry for another 2 mins.

Bring on the Flavours
4

a) Stir the red Thai style paste and half the chilli (add less if you don't like heat) into your pan. Cook for 30 secs.
b) Mix in the coconut milk and add the prawns.
c) Bring to a simmer and cook for 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque all the way through.

Finish the Curry
5

a) Add a squeeze of lime juice to your curry with half the coriander and stir to combine.
b) Season to taste with salt, pepper and more lime juice if you like.

Serve
6

a) Mix the lime zest through the rice and serve in bowls topped with the prawn red Thai curry.
b) Finish with a sprinkling of the coriander and chilli. Enjoy!

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