Thai Red Prawn & Veggie Curry
with Rice & Coriander
- Crustaceans
- Soy
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Who needs takeaway when you can whip up this creamy curry with a kick. Our mild red curry paste is the not-so secret ingredient, adding a depth of flavour that's the perfect ratio of savoury to sweet.
Ingredients
1
Capsicum
1
Carrot
190 g
Peeled Prawns
(Contains: Crustaceans)
1 packet
Coconut Milk
1 packet
Coriander
2
Garlic
1 packet
Green Beans
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
1 packet
Mild Thai Red Curry Paste
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water (for the rice)
1.5 tbs
soy sauce
(Contains: Soy May be present: Gluten)
¼ cup
water (for the curry)
Utensils
Cooking Steps
• In a medium saucepan, add the water (for the rice) and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat. • Keep covered untl the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, cut carrot into half-moons. Trim green beans. Finely chop garlic. • Drain and rinse bamboo shoots (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Add carrot and green beans and cook, stirring, until slightly tender, 4-5 minutes. • Add garlic and mild curry paste. Cook, stirring, until fragrant, 1 minute.
• Add coconut milk, the soy sauce and the water (for the curry) and simmer over medium heat, stirring until thickened, 2-3 minutes.
• Return the prawns (plus any resting juices) to the pan. Stir until just warmed through, 1 minute.
• Divide the jasmine rice between bowls. Top with the Thai red prawns curry to serve. Enjoy!
