Thai king prawn green curry & basmati rice

Week 2, Monday

Serves: 4

Time: 30 minutes

Difficulty: Easy

Vegetarian swap: Swaps prawns for 500g x Loveseitan funky chyckn bites


  • 16 Artic king prawns
  • 2 tsp vegetable oil
  • 1 Red chilli thinly sliced
  • 1 tsp chopped garlic
  • 80g sugar snap peas sliced in half length ways
  • 1 lime
  • 3 tbsp green curry paste (90g)
  • 200g green beans
  • 280g Basmati rice
  • 2 x 400ml tins coconut milk
  • 30g chopped coriander


  • 1. Add the rice to a pan with double the quantity of water. Bring to a boil then lower the heat and let simmer on a low heat with a lid on. Do not stir as you want the rice to absorb the water and become fluffy.
  • 2. Add vegetable oil to a pre heated frying pan / wok and when hot add the garlic, chilli and green paste. Cook for 30 seconds, stirring quickly.
  • 3. Add the coconut milk and bring to a simmer, then add the king prawns, green beans and sugar snap peas.
  • 4. Once the king prawns are pink and piping hot, serve into deep bowls along with sprinkles of coriander.
  • 5. Serve and enjoy!

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