Prawn Red Curry
By OcadoLife
Published on 08 February 2024
This simple, fresh-tasting Prawn Red Curry makes use of a ready-made Thai curry paste and
a generous knob of butter for rich results – and gives you one of your 5 a day thanks to the crisp side of sugarsnaps. You can have it on the table in just 20 mins – less time than ordering a takeaway! Looking for more curry recipes? Look no further.
Time and servings
18 minsTotal time
4Servings
10 minsPrep time
8 minsCooking time
Ingredients
- 100g unsalted butter
- 4 tbsp Thai red curry paste
- 1 (200g) pack frozen raw extra large king prawns, defrosted
- 1 lime, ½ zested, then juiced, plus extra wedges to serve
- 20g coriander, roughly torn
- 300g sugarsnap peas, sliced
- 2 (250g) packs microwave jasmine rice, cooked
Method
Step 1
Melt the butter in a frying pan over a medium heat. Stir in the curry paste and cook for 3 mins. Increase the heat, add the defrosted prawns, season with salt and cook for 90 secs each side or until pink.Step 2
Remove the pan from the heat; add the lime zest and most of the juice.Step 3
Toss the coriander and remaining lime juice through the sugarsnap peas. Serve with the prawns and rice, with lime wedges for squeezing over.