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How to make a red Thai prawn curry
You won’t believe this curry took 20 minutes to cook when you taste its incredible depth of flavour. Rich, warming and packed with fresh, flavourful ingredients, this recipe could well become your weeknight go-to
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Cook: 20 minutes
Serves 2
1 small pack green beans, chopped
1 carrot, sliced
1 small bunch coriander, chopped
25g red Thai curry paste
200ml coconut milk
120g prawns
250g pack cooked basmati rice
1 lime
Trim the green beans and chop into thirds. Remove and discard the ends from the carrot then slice into thin rounds. Roughly chop the coriander. Heat a splash of oil in a frying pan on medium-high heat.
Add the carrots and stir-fry until starting to soften, 2-3 minutes. Add the green beans and stir-fry for another minute. Stir in the curry paste and Thai garnish and cook for 30 seconds. Mix in the coconut milk and add the prawns. Bring to a simmer, cover with a lid (or some foil), and cook for 5 minutes. Tip: the prawns are cooked when pink on the outside and opaque all the way through.
Meanwhile, squeeze the pouch, tear open slightly and microwave the rice at 800W for 2 minutes (or stir-fry for 3 minutes in a dry frying pan over a medium-high heat).
Halve the lime and add a squeeze of the juice to your curry. Season to taste with salt and pepper and add more lime if you like. Serve the rice in bowls topped with the curry and a sprinkling of coriander.
Recipe from HelloFresh’s Rapid Box (hellofresh.co.uk)
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