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Yellow Thai prawn curry

If you fancy adding some fish to your curry, give this fantastic prawn recipe a go!

Course Main Course
Cuisine Thai
Keyword curry, prawn, thai
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 564 kcal
Author Waitrose

Ingredients

  • ½ x 385g (13oz) pack of butternut squash slices
  • ½ tbsp sunflower oil
  • 1 pack of Cooks' Ingredients Yellow Thai Curry Recipe Kit (yellow curry paste, coconut milk, baby corn and spices)
  • 150g (5½oz) pack pre-cooked Waitrose & Partners Extra Large King Prawns
  • 100g (3½oz) green beans trimmed, cut into 4cm (1½in) pieces
  • 1 tbsp light brown soft sugar
  • 1 tsp gluten-free fish sauce
  • a small handful of coriander roughly chopped
  • wedges of 1 lime

Instructions

  1. Preheat the oven to 220°C/Gas Mark 7. Arrange the squash in a parchment-lined roasting tin, drizzle with the oil and roast for 25 minutes, turning halfway through.

  2. Meanwhile, from the recipe kit, empty the container of coconut milk into a large saucepan, add 140ml (5fl oz) water and the dried chilli, lemongrass and lime leaf. Simmer for 2 minutes and stir in the curry paste and the drained pack of baby corn.

  3. Stir in the prawns, green beans, sugar and fish sauce. Check the seasoning, adding more fish sauce if liked, and simmer for 4 minutes.

  4. Take off the heat, then stir in the roasted squash and scatter with the coriander. Serve with the lime wedges for squeezing over, plus some jasmine rice, if desired.

Nutrition Facts
Yellow Thai prawn curry
Amount Per Serving
Calories 564 Calories from Fat 419
% Daily Value*
Fat 46.6g72%
Saturated Fat 21g131%
Sugar 11g12%
Protein 9.9g20%
* Percent Daily Values are based on a 2000 calorie diet.