Yellow Thai Style Double Prawn Curry
with Tenderstem® and Zesty Jasmine Rice
Turmeric in combination with red chillies help make Thai Yellow different from the other colours of spice pastes in Thai cuisine, resulting in a milder flavour. Here, our Yellow Thai Style Double Prawn Curry focuses on sweet, juicy king prawns and veg.
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
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
1 unit(s)
Lime
80 grams
Tenderstem Broccoli
1 sachet(s)
Thai Style Spice Blend
45 grams
Yellow Thai Style Paste
(Contains Soya)
200 milliliter(s)
Coconut Milk
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
300 grams
King Prawns
(Contains Crustaceans)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Sauce
1 tbsp
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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).
Meanwhile, trim the carrot, then halve lengthways (no need to peel). Thinly slice widthways into pieces about 1 cm thick.
Peel and grate the garlic (or use a garlic press). Zest and halve the lime.
Cut the Tenderstem® broccoli into thirds.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the carrot and broccoli. Stir-fry until tender, 4-5 mins.
Lower the heat to medium. Stir in the garlic, Thai style spice blend (add less if you'd prefer things milder) and yellow Thai style paste. Stir-fry for 1 min until fragrant.
Next, pour the coconut milk into the pan. Stir in the soy sauce, sugar and the water for the sauce (see pantry for both amounts).
Bring to the boil, then reduce the heat slightly. Simmer until thickened, 4-5 mins.
Meanwhile, drain the prawns.
Once the sauce has thickened, stir in the prawns. 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 in the middle.
Squeeze in some lime juice. Add a splash of water if it's a little too thick.
Taste and season with salt, pepper and more lime juice if needed.
When the rice is cooked, fluff it up with a fork and stir through the lime zest. Cut any remaining lime into wedges.
Share the zesty rice between your serving bowls.
Spoon over the Thai style king prawn curry. Serve with any remaining lime wedges to finish.
Enjoy!
