Red curry rice with prawns

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
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

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.

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Reviews

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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