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Prawn Red Curry

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • 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

3 steps

  1. 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.

  2. Step 2

    Remove the pan from the heat; add the lime zest and most of the juice.

  3. 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.