Prawn Red Thai Style Curry
with Green Beans and Zesty Jasmine Rice
Red chillies give Thai Red its signature colour, as well as its flavour and heat! Here, our Prawn Red Thai Style Curry has juicy prawns and green beans in a curried coconut milk base for a meal that's perfect for a balanced lifestyle. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
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 grams
Jasmine Rice
80 grams
Green Beans
1 unit(s)
Garlic Clove
1 unit(s)
Lime
50 grams
Red Thai Style Paste
1 sachet(s)
Thai Style Spice Blend
180 milliliter(s)
Coconut Milk
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
150 grams
King Prawns
(Contains Crustaceans)
Not included in your delivery
1 tsp
Sugar
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 12-13 mins.
c) 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.
a) Meanwhile, trim the green beans, then cut into thirds.
b) Peel and grate the garlic (or use a garlic press).
c) Zest and cut the lime into wedges.
a) Heat a drizzle of oil in a frying pan on medium-high heat.
b) Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
b) Stir in the garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil.
c) Cook until tender, 4-5 mins, then remove from the heat.
a) Stir the red Thai style paste and Thai style spice blend (add less if you'd prefer things milder) into the pan. Cook for 30 secs.
b) Add the coconut milk and sugar (see pantry for amount). Bring to the boil. Drain the prawns.
c) Stir in the prawns and cook for 5-6 mins. Remove from the heat and add a squeeze of lime juice. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque all the way through.
a) Season to taste with salt, pepper and more lime juice if needed.
b) Add a splash of water if it's a little too think.
a) Fluff up the rice with a fork and stir through the lime zest.
b) Share your zesty rice between your bowls and top with the prawn curry.
c) Serve with any remaining lime wedges for squeezing over.
Enjoy!
