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Prawn Thai Red Curry

Prawn Thai Red Curry

with Veggies & Crispy Shallots

Gourmet
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If you’re looking for an escape from the everyday, the aromatic flavours of Thai food are here to transport you. With makrut lime leaf, coriander and red curry paste, this delightful prawn curry is pure indulge-ism.

Tags:Spicy
Allergens:SoyGlutenCrustaceansSulphites

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 packet

basmati rice

1 unit

eschalots

2 clove

garlic

1 knob

ginger

1 bag

coriander

1 bag

green beans

1 unit

capsicum

¾ tin

Thai red curry paste

(ContainsSoyMay be present Peanuts)

1 tin

coconut cream

1 packet

banana prawns

(ContainsCrustaceans, Sulphites)

1 unit

lemon

1 unit

long red chilli

1 packet

crispy shallots

(ContainsGluten)

Not included in your delivery

olive oil

1.5 cup

water

1 tbs

soy sauce

(ContainsSoy, Gluten)

½ tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4262 kJ
Fat57.3 g
of which saturates42.2 g
Carbohydrate89.3 g
of which sugars20.8 g
Dietary Fibre0 g
Protein28.7 g
Cholesterol0 mg
Sodium2071 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, add the water and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, thinly slice the eschalot. Finely chop the garlic (or use a garlic press). Finely grate the ginger. Pick the coriander leaves and finely chop the stems. Trim the green beans and cut into thirds. Cut the capsicum into 3cm chunks. Zest the lemon to get a generous pinch, then cut into wedges.

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the eschalot, garlic, ginger and coriander stems and cook for 2-3 minutes or until the eschalot has softened.

4

SPICY! You may find the curry paste hot! Feel free to add a little more or less, depending on your taste. Add the Thai red curry paste (see ingredients list) and cook, stirring, until fragrant, 1 minute. Add the coconut cream and bring to the boil. Add the green beans, capsicum, soy sauce, brown sugar and lemon zest. Reduce heat to medium and cook until the veggies have just softened, 2-3 minutes.

5

Add the prawns to the sauce and simmer, stirring, until cooked, 3-4 minutes. Thinly slice the long red chilli (if using).

TIP: The prawns are cooked through when pink on the outside and opaque all the way through. TIP: Add a dash of water if the sauce is too thick.

6

Divide the basmati rice between bowls. Top with the prawn Thai red curry and garnish with the crispy shallots, long red chilli (if using) and coriander leaves. Serve with the lemon wedges.