with carrot, peas and cashews
This one-pot wonder of a curry features meaty prawns, vibrant green peas and flavour-infused rice. Minimal mess and maximum flavour.
Allergens
Utensils
Tags
Rice
150 grams
Garlic, Ginger & Lemongrass Paste
1 sachet(s)
Peas
120 grams
Vegetable Stock
2 sachet(s)
Thai Style Spice Mix
2 sachet(s)
Korma Curry Paste
1 sachet(s)
Lime
1 unit(s)
Coconut Milk
1 pack(s)
Carrot
1 unit(s)
Cashews
20 grams
Prawns
180 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Salt
0.5 tsp
- Place a pot over medium-high heat with a drizzle of oil.
- Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
- Once hot, add the prawns, carrot, Thai spice and lemongrass paste. IMPORTANT: Wash hands and equipment after handling raw pawns.
- Fry for 2-3 mins.
- Add the rice, korma paste, stock, coconut milk, 300ml water and ½ tsp salt (double both for 4p).
- Bring to the boil, cover with the lid and cook for 12 mins. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
- Remove the pot from the heat. Keep covered for another 12 mins.
- Meanwhile, quarter the lime.
- Once the rice is cooked stir through the peas. Add a splash of water if required.
- Season to taste with salt, pepper and lime juice.
- Divide the Thai prawn curry between bowls.
- Serve any remaining lime wedges alongside.
- Scatter over the cashews to finish.
3115
kJ
Energy (kJ)
744
kcal
Energy (kcal)
30.2
g
Fat
16.5
g
of which saturates
89.8
g
Carbohydrate
15.3
g
of which sugars
1.8
g
Dietary Fiber
30.4
g
Protein
0
mg
Cholesterol
6.78
g
Salt
