with Jasmine Rice, Young Pea Pods and Baby Spinach
Red chillies give Thai Red its signature colour, as well as its flavour and heat! Here, our Prawn Thai Red Style Curry is loaded with juicy prawns and paired with rice for a taste of a classic.
Allergens
Utensils
Tags
Jasmine Rice
150 grams
King Prawns
150 grams
Garlic Clove
2 unit(s)
Lime
1 unit(s)
Young Pea Pods
80 grams
Red Thai Style Paste
50 grams
Thai Style Spice Mix
1 sachet(s)
Coconut Milk
180 milliliter(s)
Baby Spinach
40 grams
- Boil a half-full kettle.
- Pour the boiled water into a saucepan with ¼ tsp salt on high heat.
- Boil the rice, 12-13 mins.
- Onced cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
- Meanwhile, drain the prawns.
- Peel and grate the garlic (or use a garlic press).
- Cut the lime into wedges.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Add the prawns, garlic, pea pods, red Thai style paste and Thai style spice mix to the pan. Fry for 2-3 mins.
- Stir in the coconut milk. Bring to the boil, then reduce the heat. Simmer, 3-4 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Stir in a good squeeze of lime juice.
- Share the rice between your serving bowls.
- Spoon over the prawn curry.
- Top with any remaining lime wedges for squeezing over.
2197
kJ
Energy (kJ)
525
kcal
Energy (kcal)
20.4
g
Fat
14
g
of which saturates
66.8
g
Carbohydrate
4.8
g
of which sugars
3.1
g
Dietary Fibre
18
g
Protein
2
g
Salt
with Baby Spinach, Peas and Fragrant Jasmine Rice
