with courgette, carrot and coriander
If you're looking for a dish with flavour, this spicy prawn curry has it in spades. Blended Thai spice, zesty lime rice, fresh coriander and juicy prawns come together to make a perfectly balanced dish that's bursting with amazing tastes.
Allergens
Utensils
Tags
Prawns
160 grams
Rice
150 grams
Courgette
1 unit(s)
Carrot
1 unit(s)
Lime
0.5 unit(s)
Chilli
1 unit(s)
Red Thai Style Paste
1 sachet(s)
Coconut Milk
1 pack(s)
Coriander
5 grams
Thai Style Spice Mix
1 sachet(s)
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins then remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, trim the courgette and chop into 1cm chunks. Trim the carrot then slice into ½ cm thick rounds (no need to peel).
- Zest half a lime (per 2P). Chop the lime in half.
- Roughly chop the coriander (stalks and all).
- Halve the chilli lengthways, deseed then finely chop.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the carrot and fry until starting to soften, 5-6 mins.
- Add the courgette and fry for 2 mins more.
- Stir in the Thai spice mix, red Thai paste and half the chilli. You can use less chilli if you don't like spice—or more if you do.
- Cook until fragrant, 30 secs.
- Mix in the coconut milk and prawns.
- Lower the heat and simmer until prawns are cooked through, 3-4 mins. IMPORTANT: Wash hands after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Add a squeeze of lime juice to your curry.
- Stir through half the coriander.
- Season to taste with salt, pepper and more lime juice if you like.
- Mix the lime zest through the rice, fluffing it up as you go.
- Serve the rice in bowls topped with the prawn curry.
- Finish with a sprinkling of coriander and as much of the remaining chopped chilli as you like.
2506
kJ
Energy (kJ)
599
kcal
Energy (kcal)
21.7
g
Fat
15.1
g
of which saturates
82.6
g
Carbohydrate
10.7
g
of which sugars
2.5
g
Dietary Fiber
21.3
g
Protein
0
mg
Cholesterol
3.41
g
Salt
