Seared Prawns & Thai Red Curry Sauce
with Butter Rice & Radish Tomato Salad
- Crustaceans
- Soy
- Almond
- Soy
- Wheat
- Milk
- Fish
- Cashew
- Sesame
- Gluten
- Eggs
- May contain traces of allergens
Tonight, we’re elevating flaky, pan-seared prawns by drizzling it in a fragrant and creamy sauce made from mild Thai red curry paste, coconut milk and our zesty ginger and lemongrass paste. Fluffy butter rice is just the ticket for soaking up the sauce and for a refreshing side, a crisp tomato and radish salad rounds out the meal.
Ingredients
1
Tomato
200 g
Peeled Prawns
(Contains: Crustaceans; )
1 packet
Ginger & Lemongrass Paste
(Contains: Almond, Soy, Wheat, Milk, Fish, Cashew, Sesame, Gluten, Eggs, May contain traces of allergens; )
1 packet
Mild Thai Red Curry Paste
(Contains: Soy; )
1 packet
Coconut Milk
1 packet
Basmati Rice
1 packet
Mixed Salad Leaves
2
Garlic
2
Radish
Nutrition Values
Utensils
Cooking Steps
• Boil kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain, return to saucepan with ½ the butter and stir to combine. Cover to keep warm and set aside.
• While rice is cooking, finely chop garlic. • Roughly chop tomato. Thinly slice radish.
• 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. • Return saucepan to a medium heat with remaining butter and a drizzle of olive oil. Cook ginger and lemongrass paste, garlic and yellow curry paste (see ingredients) until fragrant, 1 minute. • Add coconut milk, brown sugar and a splash of water. Cook until slightly thickened, 1-2 minutes. Spicy: You may find the curry paste hot! Add less if you're sensitive to heat TIP: Patting skin dry helps it crisp up in the pan!
• In a medium bowl, combine mixed salad leaves, tomato, radish, a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Divide rapid butter rice between bowls. Top with seared prawns and spoon over Thai yellow curry sauce. Serve with radish tomato salad. Enjoy!
