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Yellow thai curry with prawns

Yellow thai curry with prawns

By Ava Lau
10’ Prep time
25’ Cook time
35’ Total time
274 Calories
2 Serving

Summary

A simple, yet tasty recipe. with the help of the cooks' ingredients kit, this is perfect for those cooking after work. wonderfully creamy and packed with flavour.
Ava Lau 0 Followers

Step by Step

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Step 1

Preheat the oven to 220 degrees 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.
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Step 2

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

Ingredient

  • Lime
    Lime
    1
  • Fish sauce
    Fish sauce
    1 tsp
  • Light brown soft sugar
    Light brown soft sugar
    1 tbsp
  • Sunflower oil
    Sunflower oil
    0.5 tbsp
  • Green beans
    Green beans
    100 grams
  • Pack butternut squash slices
    Pack butternut squash slices
    385 grams
  • Pack pre-cooked waitrose & partners extra large king prawns
    Pack pre-cooked waitrose & partners extra large king prawns
    150 grams
  • Cooks ingredients yellow thai curry recipe kit
    Cooks ingredients yellow thai curry recipe kit
    1 pack
  • Coriander
    Coriander
    1 small handful

Nutrition Facts

View nutrition facts
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