Mild Thai Red Prawn Curry & Brown Rice
with Asian Greens & Bamboo Shoots- Crustaceans
- Gluten
- Soy
Who needs takeaway when you can whip up this creamy curry with a kick. Our Thai red curry paste is the not so secret ingredient, adding a depth of flavour that's the perfect ratio of savoury to sweet. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
brown rice
½ packet
bamboo shoots
1 packet
Asian greens
1 packet
peeled prawns
(Contains: Crustaceans;)
1 packet
garlic paste
1 packet
coconut milk
1 packet
mild Thai red curry paste
Not included in your delivery
olive oil
½ tbs
soy sauce
(Contains: Gluten, Soy;)
1 tsp
sugar
Utensils
Cooking Steps
• Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to a boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain and return to saucepan.
• While the rice is cooking, drain bamboo shoots (see ingredients). • Roughly chop Asian greens.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, add peeled prawns and cook, tossing, until pink and starting to curl up, 3-4 minutes. • Add garlic paste and cook until fragrant, 1 minute.
• SPICY! This is a mild paste, but use less if you're sensitive to heat! Reduce heat to medium-high. Add mild Thai red curry paste and cook, stirring, until coated and fragrant, 1 minute. • Add coconut milk, the soy sauce, the sugar, bamboo shoots, Asian greens and a splash of water and stir to combine.
• Reduce heat to low and simmer until the veggies are tender, 3-4 minutes.
• Divide brown rice between bowls. • Top with mild Thai red prawn curry to serve. Enjoy!
