Thai Red Curry with Jumbo Prawns

and Jasmine Rice

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Instructions

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1 Prep

Rinse the rice thoroughly. Soak. Trim the snow peas and slice them diagonally. De-seed and slice the pepper. Peel and finely chop the onion. Finely slice half of the lemongrass. Keep the rest whole.

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2 Cook rice

Add the drained rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

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3 Start curry

Meanwhile, heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the onion and cook for 3 min. Add the ginger garlic paste, sliced lemongrass and red curry paste. Cook for 2 min. Add the pepper and cook for 2 min further.

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4 Simmer

Add the tamarind pastefish saucecoconut milk, measured watercoconut sugarlime leaves and the remaining lemongrass. Simmer (don't boil) over a low heat for 10 min.

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5 Cook prawns

Meanwhile, heat a second pan over a medium high heat with a drizzle of oil. Once hot, add the prawns and snow peas and cook for 2-3 min, flipping the prawns halfway.

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6 Serve

Add the cooked prawns and snow peas to the curry and serve over the rice. Garnish with the fresh coriander and lime wedges.

Tips for fussy eaters

Reserve some of the prawns and peppers and prepare a mild stir fry for them. Serve over cooked rice.

Pro tip

Don't overcook the prawns or they will become tough!

Jumbo prawns are the perfect protein to go with this fragrant curry!

Cooking Time: 30 min

Cals 723 · Prot 33 · Carbs 91 · Fat 27

Gluten-Free

Dairy-Free

Ingredients

Number of people

Curry

Jumbo prawns 300 Grams
Snow peas 100 Grams
Red pepper 1 Piece
Red onion 1 Piece
Lemongrass 1 Piece
Vegetable oil 1 Tbsp
Ginger garlic paste 10 Grams
Red curry paste 20 Grams
Tamarind Paste 15 Grams
Fish sauce 10 ML
Coconut milk 200 ML
Water 100 ML
Coconut sugar 5 Grams
Lime leaves 3 Piece
Fresh coriander 15 Grams
Lime 1 Piece

Rice

Jasmine rice 150 Grams
Water 300 ML
Salt 0.5 Tsp

Jumbo prawns are the perfect protein to go with this fragrant curry!

Cooking Time: 30 min

Cals 723 · Prot 33 · Carbs 91 · Fat 27

Gluten-Free

Dairy-Free

Instructions

photo

1 Prep

Rinse the rice thoroughly. Soak. Trim the snow peas and slice them diagonally. De-seed and slice the pepper. Peel and finely chop the onion. Finely slice half of the lemongrass. Keep the rest whole.

photo

2 Cook rice

Add the drained rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

photo

3 Start curry

Meanwhile, heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the onion and cook for 3 min. Add the ginger garlic paste, sliced lemongrass and red curry paste. Cook for 2 min. Add the pepper and cook for 2 min further.

photo

4 Simmer

Add the tamarind pastefish saucecoconut milk, measured watercoconut sugarlime leaves and the remaining lemongrass. Simmer (don't boil) over a low heat for 10 min.

photo

5 Cook prawns

Meanwhile, heat a second pan over a medium high heat with a drizzle of oil. Once hot, add the prawns and snow peas and cook for 2-3 min, flipping the prawns halfway.

photo

6 Serve

Add the cooked prawns and snow peas to the curry and serve over the rice. Garnish with the fresh coriander and lime wedges.

Tips for fussy eaters

Reserve some of the prawns and peppers and prepare a mild stir fry for them. Serve over cooked rice.

Pro tip

Don't overcook the prawns or they will become tough!

Ingredients

Number of people

Curry

Jumbo prawns 300 Grams
Snow peas 100 Grams
Red pepper 1 Piece
Red onion 1 Piece
Lemongrass 1 Piece
Vegetable oil 1 Tbsp
Ginger garlic paste 10 Grams
Red curry paste 20 Grams
Tamarind Paste 15 Grams
Fish sauce 10 ML
Coconut milk 200 ML
Water 100 ML
Coconut sugar 5 Grams
Lime leaves 3 Piece
Fresh coriander 15 Grams
Lime 1 Piece

Rice

Jasmine rice 150 Grams
Water 300 ML
Salt 0.5 Tsp
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