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Thai Recipes
Prawn Thai Red Curry

Prawn Thai Red Curry

with Kaffir Lime & 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 kaffir lime, coriander and red curry paste, this delightful prawn curry is pure indulge-ism.

Allergens:SoyGlutenCrustaceansSulphites
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

basmati rice

1 unit

eschalots

2 clove

garlic

1 knob

ginger

1 bunch

coriander

1 bag

snow peas

1 unit

capsicum

2 leaves

kaffir lime leaves

¾ tin

Thai red curry paste

(ContainsSoyMay be presentPeanuts)

1 tin

coconut cream

1 packet

banana prawns

(ContainsCrustaceans, Sulphites)

1 unit

lime

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)4720 kJ
Fat66.9 g
of which saturates55.1 g
Carbohydrate85.1 g
of which sugars18.7 g
Protein42.4 g
Sodium2080 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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Cook the rice
Cook the rice
1

In a medium saucepan, bring the water 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!

Get prepped
Get prepped
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 snow peas and cut in half. Cut the capsicum into 3cm chunks. Using your hands, scrunch the kaffir lime leaves.

TIP: Scrunching the kaffir lime leaves helps release their flavour!

Start the curry
Start the curry
3

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

Add the paste & Veg
Add the paste & Veg
4

SPICY! The curry paste is spicy so use a little less if you prefer your curry mild. 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 capsicum, soy sauce and brown sugar. Reduce the heat to medium and cook until the veggies have just softened, 2-3 minutes.

Add the prawns
Add the prawns
5

Add the prawns to the sauce and simmer, stirring occasionally, until cooked, 4-5 minutes. Add the snow peas and cook until just tender, 1 minute. While the prawns are cooking, slice the lime into wedges. Thinly slice the long red chilli (if using).

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

Serve up
Serve up
6

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