Quick Thai Inspired Prawn Lentil Curry
with Roasted Sweet Potato and Zesty Rice
Red chillies give Thai Red its signature colour, as well as its flavour and heat! Ready in less than 25 minutes, our Quick Thai Inspired Prawn Lentil Curry is loaded with prawn, veg and lentils in a curried coconut milk base.
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
2 unit(s)
Sweet Potato
150 grams
Jasmine Rice
1 unit(s)
Lime
2 unit(s)
Garlic Clove
1 carton(s)
Lentils
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)
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
32 grams
Sweet Chilli Sauce
150 grams
King Prawns
(Contains Crustaceans)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a half-full kettle.
b) Chop the sweet potatoes into 1cm chunks (no need to peel).
c) Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 16-18 mins. Turn halfway through.
a) Meanwhile, pour the boiled water into a medium saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 12-13 mins.
b) 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, zest and cut the lime into wedges.
b) Peel and grate the garlic (or use a garlic press).
c) Drain and rinse the lentils in a sieve.
a) Heat a drizzle of oil in a large saucepan on medium-high heat. Drain the prawns.
b) Once hot, add the red Thai style paste, Thai style spice blend (add less if you'd prefer things milder) and garlic. Stir-fry until fragrant, 1-2 mins.
c) Add the prawns, coconut milk, soy, peanut butter and lentils to the pan. Stir well until combined.
d) Bring to the boil and simmer until thickened, 6-8 mins. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min.
a) Once ready, stir the roasted sweet potato, sweet chilli sauce and a squeeze of lime juice into the lentils. Remove from the heat.
b) Taste and with salt and pepper if needed. Add a splash of water if it's a little thick.
a) When everything's ready, fluff up the rice with a fork and stir through the lime zest.
b) Share the zesty rice between your bowls. Top with the lentil curry.
c) Serve any remaining lime wedges alongside for squeezing over.
Enjoy!
