Prawn Red Thai Style Curry
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Prawn Red Thai Style Curry

Prawn Red Thai Style Curry

with Courgette and Zesty Rice

This delicious Prawn Red Thai Style Curry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Calorie Smart
Rapid
WeightWatchers
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
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

1 unit(s)

Courgette

(May contain Celery)

1 unit(s)

Carrot

½ unit(s)

Lime

150 grams

King Prawns

(Contains Crustaceans)

50 grams

Red Thai Style Paste

1 pinch

Chilli Flakes

200 milliliter(s)

Coconut Milk

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Nutritional information

Energy (kcal)623 kcal
Energy (kJ)2605 kJ
Fat27.6 g
of which saturates20.2 g
Carbohydrate77.4 g
of which sugars9.5 g
Dietary Fiber4.9 g
Protein22.4 g
Salt2.21 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Lid
Large Saucepan
Zester
Pan

Instructions

Cook the Rice
1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

c) Add the rice and cook for 10-12 mins.

d) Once 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 (see ingredients for amount).

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.

d) Meanwhile, drain the prawns.

Bring on the Flavours
4

a) Stir the red Thai style paste and half the chilli flakes (add less if you'd prefer things milder) into your pan. Cook for 30 secs. 

b) Mix in the coconut milk and bring to the boil.

c) Stir in the prawns and cook for 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque all the way through.

Finish your Curry
5

a) Add a squeeze of lime juice to your curry.

b) Season to taste with salt, pepper and more lime juice if you'd like.

Serve
6

a) Fluff up the rice with a fork, then stir through the lime zest.

b) Share your zesty rice between your bowls and top with the prawn curry.

c) Finish with a sprinkling of the remaining chilli flakes.

Enjoy!

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