Red curry rice with prawns
- Published: 1 Sep 16
- Updated: 18 Mar 24
Don’t give dinner a second thought with this easy-to-throw-together midweek red curry rice recipe.
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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
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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.
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- 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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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.