Ingredients
11 total- 1 tbsp of vegetable oil
- 35 g of thai red curry paste
- 300 ml of coconut milk
- 1 tbsp of light soft brown sugar
- 1 tbsp of fish sauce
- 300 g of frozen butternut squash
- 200 g of frozen leaf spinach
- 200 g of frozen raw king prawns
- 720 g of frozen long-grain rice (4 x 180g sachets)
- 200 g of frozen edamame beans
- 1 handful of coriander leaves, roughly chopped, to serve
Method
5 stepsStep 1
Heat the oil in a large pan. Add the curry paste and fry for 2 mins, or until fragrant. Stir in 100ml of the coconut milk to loosen, then add the sugar and fish sauce and stir to combine.
Step 2
Add the remaining coconut milk and the frozen butternut squash. Simmer, uncovered, over a low heat for 5 mins.
Step 3
Add the frozen spinach and stir to combine. Simmer for 5 mins, or until the squash is tender and the spinach has softened. Stir in the frozen prawns, then cover and simmer for 10 mins, or until pink and cooked through.
Step 4
Meanwhile, cook the rice sachets according to the pack instructions. Place the frozen edamame in a microwave-safe bowl with 1 tbsp water, then cover and microwave on high for 3-5 mins, until cooked. Drain, add to the cooked rice, and fluff the two together with a fork.
Step 5
Serve the prawn curry with the edamame rice and the coriander scattered over the top. Store any leftovers in an airtight container in the fridge for up to 2 days.