Red curry rice with prawns

Name: Red curry rice with prawns
Yield: Serves 4
Cuisine: Thai recipes
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

Published: 1 Sep 16
Updated: 18 Mar 24

Test kitchen approved

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

Serves 4
Hands-on time 25 min

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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

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.
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.
Add the rice, peas, coconut milk and fish sauce, then heat for 3-5 minutes until piping hot.
Stir in the chopped coriander, then serve with lime wedges to squeeze over.

Recipe from July 2016 Issue

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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