Prawn Thai Red Curry
with Chilli & Crispy Shallots
If you’re looking for an escape from the everyday, the aromatic flavours of Thai food are here to transport you. With lime, coriander and red curry paste, this delightful prawn curry is pure indulge-ism.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
2 clove
garlic
1 bag
coriander
1 bag
green beans
1
capsicum
1
lime
1 packet
ginger paste
1 tin
coconut cream
1 packet
prawns
(Contains: Crustaceans;)
1
long red chilli (optional)
1 packet
crispy shallots
1
eschalots
¾ tin
Thai red curry paste
(Contains: Soy; May be present: Peanuts.)
Not included in your delivery
olive oil
1.5 cup
water
1 tbs
soy sauce
(Contains: Gluten, Soy;)
½ tsp
brown sugar
Utensils
Cooking Steps
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!
While the rice is cooking, thinly slice the eschalot. Finely chop the garlic. Pick the coriander leaves and finely chop the stems. Trim the green beans and cut into thirds. Cut the capsicum into bitesized chunks. Zest the lime, then cut into wedges.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the eschalot, garlic, ginger paste and coriander stems until the eschalot has softened, 2-3 minutes.
SPICY! You may find the curry paste hot! Feel free to add less, depending on your taste.
Add the Thai red curry paste (see ingredients) 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 lime zest. Reduce heat to medium and cook until the veggies have just softened, 2-3 minutes.
Add the prawns to the sauce and simmer, stirring occasionally, until cooked, 4-6 minutes. Thinly slice the long red chilli (if using).
TIP: The prawns are cooked when pink on the outside and opaque all the way through.
TIP: Add a dash of water if the sauce is too thick.
Divide the basmati rice between bowls. Top with the Thai prawn red curry and garnish with the crispy shallots, long red chilli and coriander leaves. Serve with lime wedges.
