Red curry rice with prawns

Red curry rice with prawns

Don’t give dinner a second thought with this easy-to-throw-together midweek red curry rice recipe.

Red curry rice with prawns

  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

Don’t give dinner a second thought with this easy-to-throw-together midweek red curry rice recipe.

Nutrition: per serving

Calories
300kcals
Fat
12.4g (1.8g saturated)
Protein
11.7g
Carbohydrates
33.6g (4g sugars)
Fibre
4g
Salt
2.4g

Ingredients

  •  2 tbsp vegetable oil
  • 4 tbsp gluten-free Thai red curry paste
  • Large bunch spring onions, cut into 3cm pieces
  • 180g raw, peeled sustainable king prawns
  • 2 x 250g packs ready-cooked Tilda brown basmati rice
  • 100g frozen peas, defrosted
  • 3 tbsp coconut milk
  • 1 tbsp fish sauce
  • Handful fresh coriander, finely chopped
  • Lime wedges for squeezing
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Method

  1. Heat the vegetable oil in a large, high-sided frying pan or wok over a medium-high heat. Stir in the curry paste and fry for 1 minute.
  2. Add the spring onions and stir-fry for 1-2 minutes to soften. Add the prawns and stir-fry until completely pink and cooked through.
  3. Add the rice, peas, coconut milk and fish sauce, then heat for 3-5 minutes until piping hot.
  4. Stir in the chopped coriander, then serve with lime wedges to squeeze over.

Nutrition

Nutrition: per serving
Calories
300kcals
Fat
12.4g (1.8g saturated)
Protein
11.7g
Carbohydrates
33.6g (4g sugars)
Fibre
4g
Salt
2.4g

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Read what others say...

  1. Nice easy dish this one and was surprised at how healthy it was. I added some chopped ham and also some egg to the mix. Great midweek meal, will make again.

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