Thai Green Prawn & Veggie Curry
with Jasmine Rice & Coriander
- Crustaceans
- Wheat
- Gluten
- Soy
- Fish
- Sulphites
- Cashew
- Almond
- Sesame
- Eggs
- Milk
- May contain traces of allergens
When you’re trying to answer that time long question “what’s for dinner”, a curry is always a good go-to solution. This easy recipe will ensure you have a delicious green curry with soft rice and succulent prawns ready in no time. We’ve replaced the green Thai curry paste in this recipe with mild Thai red curry paste due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Jasmine rice
1
Carrot
1 packet
Green beans
2
Garlic
1
Lemon
200 g
Peeled Prawns
(Contains: Crustaceans; )
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Coconut Milk
1 packet
Mild Thai Red Curry Paste
(Contains: Soy; )
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Wheat, Gluten, Fish, Soy, Sulphites; May be present: Cashew, Almond, Sesame, Eggs, Milk)
1 sachet
Coriander
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
Nutrition Values
Utensils
Cooking Steps
- In medium saucepan, bring the water to the boil.
- Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
- Meanwhile, thinly slice carrot into half-moons.
- Trim and roughly chop green beans and Asian greens.
- Finely chop garlic. Slice lime into wedges.
- In a medium bowl, combine prawns, sweet soy seasoning and a drizzle of olive oil.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Season with salt and pepper. Transfer to a bowl.
- Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- Cook carrot and green beans until tender, 4-5 minutes.
- SPICY! The curry paste is hot, use less if you're sensitive to heat. Add garlic and green Thai curry paste and cook until fragrant, 1 minute.
- Stir in Asian greens, coconut milk, fish sauce & rice vinegar mix, a splash of water and simmer until sauce has slightly reduced, 1-2 minutes.
- Remove pan from heat and add cooked prawns and a squeeze of lime juice. Season to taste.
- Divide jasmine rice between bowls and top with Thai green prawn curry.
- Tear over coriander and serve with any remaining lime wedges. Enjoy!
