with bell pepper and fragrant rice
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Jasmine Rice
150 grams
Onion
1 unit(s)
Chilli
1 unit(s)
Red Thai Style Paste
1 sachet(s)
Coconut Milk
1 pack(s)
Lime
1 unit(s)
Thai Style Spice Mix
2 sachet(s)
Prawns
160 grams
Bell Pepper
1 unit(s)
Carrot
1 unit(s)
Oil
to taste
Salt
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 12 mins then remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, trim the carrot and chop into 1cm cubes. Halve, deseed and chop the bell pepper into 2cm chunks.
- Halve, peel and thinly slice the onion.
- Halve the chilli lengthways, deseed and finely chop.
- Zest and halve the lime.
- 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.
- Once hot, fry the prawns and onion until starting to brown, 3-4 mins.
- Once browned, add the carrot and bell pepper and fry for 2 mins more. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Add the Thai spice mix, red Thai paste and half the chilli to the pan. You can use less chilli if you don't like spice—or more if you do.
- Cook together until fragrant, 30 secs.
- Stir in the coconut milk.
- Simmer until the prwans are cooked through and the veg is tender, 6-8 mins.
- Add a squeeze of lime juice to your curry.
- Season to taste with salt, pepper and more lime juice if desired.
- Stir the lime zest through the rice, fluffing it up as you go.
TIP: Loosen the curry with a splash of water if you feel it's too thick.
- Divide the lime rice between bowls.
- Top with the Thai style prawn curry.
- Finish with a sprinkling of as much of the remaining chilli as you like.
2650
kJ
Energy (kJ)
633
kcal
Energy (kcal)
24.7
g
Fat
16.4
g
of which saturates
89.7
g
Carbohydrate
16.5
g
of which sugars
9
g
Dietary Fiber
23.6
g
Protein
0
mg
Cholesterol
3.92
g
Salt
