with courgette and rice
If you're looking for a dish with flavour, this spicy prawn curry has it in spades. Spicy Thai red curry paste, 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
180 grams
Rice
150 grams
Courgette
1 unit(s)
Carrot
1 unit(s)
Lime
0.5 unit(s)
Chilli
0.5 unit(s)
Red Thai Style Paste
1 sachet(s)
Coconut Milk
1 pack(s)
Coriander
10 grams
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
- Boil a pot of salted water for the rice.
- When boiling, add the rice and cook for 10-12 mins.
- Drain in a sieve and pop back in the pot. Cover with a lid and leave to the side until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, trim the courgette and chop into 1cm chunks. Trim the carrot then slice into thin rounds (no need to peel).
- Zest and halve the lime.
- Roughly chop the coriander (stalks and all).
- Halve the chilli lengthways, deseed then finely chop.
- Heat a drizzle of oil in a large pan on medium-high heat.
- Add the carrots and fry until starting to soften, 2-3 mins.
- Add the courgette and fry for another 2 mins.
- Stir in the red Thai paste and half the chilli (use less if you don't like spice). Cook for 30 secs.
- Mix in the coconut milk and add the prawns. Bring to a simmer and cook for 3-4 mins. IMPORTANT: Wash your hands after handling raw prawns. The prawns are cooked when pink on the outside and opaque all the way through.
- Add a squeeze of lime juice to your curry with half of the coriander.
- Season to taste with salt, pepper and more lime juice if you like.
- Mix the lime zest through the rice and serve the rice in bowls topped with the prawn red Thai style curry.
- Finish with a sprinkling of coriander and the remaining chilli.
2382
kJ
Energy (kJ)
569
kcal
Energy (kcal)
18.5
g
Fat
14.5
g
of which saturates
75.7
g
Carbohydrate
8.9
g
of which sugars
0
g
Dietary Fiber
26
g
Protein
0
mg
Cholesterol
3.04
g
Salt
