Ultimate Red Thai Style King Prawn Curry
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Ultimate Red Thai Style King Prawn Curry

Ultimate Red Thai Style King Prawn Curry

with Sugar Snap Peas and Zesty Toasted Coconut Rice

This Ultimate Red Thai Style King Prawn Curry is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Tags:
Spicy
Allergens:
Celery
Crustaceans

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 Time35 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

150

Jasmine Rice

15

Desiccated Coconut

2

Garlic Clove

1

Coriander

1

Lime

50

Red Thai Style Paste

15

Sambal Paste

200

Coconut Milk

10

Vegetable Stock Paste

(Contains Celery)

225

King Prawns

(Contains Crustaceans)

80

Sugar Snap Peas

Not included in your delivery

300

Water for the Rice

100

Water for the Curry

½

Sugar for the Sauce

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Nutritional information

Energy (kcal)676 kcal
Energy (kJ)2829 kJ
Fat28.7 g
of which saturates21.2 g
Carbohydrate76.7 g
of which sugars7.2 g
Protein28.2 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Zester
Chopping Board
Garlic Press
Grill Pan
Small Bowl
Knife
Spatula
Fork

Instructions

Cook the Rice
1

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Toast the Coconut
2

Heat a large frying pan on medium heat (no oil). Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch it like a hawk as it can burn easily. Transfer to a small bowl. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Zest and and cut the lime into wedges.

Start the Curry
3

Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil. When hot, add the garlic, red Thai style paste and sambal (add less sambal if you don't like heat). Stir-fry until fragrant, 1 min. Stir in the coconut milk, vegetable stock paste and water for the curry (see ingredients for amount). Bring to a boil, then reduce the heat slightly. Simmer until thickened, 4-5 mins.

Add the Prawns
4

Once thickened, stir in the prawns, sugar snap peas and sugar for the sauce (see ingredients for amount). 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 in the middle. Squeeze in some lime juice. Taste and season with salt, pepper or more lime juice if needed.

Finish the Rice
5

When the rice is cooked, fluff up with a fork. Stir through the toasted coconut and lime zest.

Serve
6

When everything is ready, share the zesty toasted coconut rice between your bowls. Top with your ultimate red Thai style king prawn curry and finish with a sprinkling of coriander. Serve with any remaining lime wedges alongside for squeezing over. Enjoy!