with courgette, carrot and coriander
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Prawns
150 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)
Diced Irish Chicken Breast
260 grams
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 chicken and carrot and fry until chicken is browned on the outside, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- 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 and chicken curry.
- Finish with a sprinkling of coriander and as much of the remaining chopped chilli as you like.
3027
kJ
Energy (kJ)
723
kcal
Energy (kcal)
22.7
g
Fat
16.3
g
of which saturates
82.6
g
Carbohydrate
11.5
g
of which sugars
6.1
g
Dietary Fiber
49.3
g
Protein
78
mg
Cholesterol
3.38
g
Salt
