Get this vibrant coconut curry onto the table in minutes! Tender prawns and pak choi sit in a punchy sauce made with red curry paste, ginger paste and coconut milk. With fluffy basmati rice to the side, this is a quick-cook meal that's certain to satisfy. (Dairy-free: see our FAQs for details).
Prep Time
10 min
Cuisine
Vietnamese
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171g raw peeled king prawns<span class="strong">†</span>
1 ginger paste sachet (15g)
200ml coconut milk
1 Thai red curry paste sachet (40g)
300g steamed white basmati rice
Typical Values
per 100g
per serving
Energy
460 kJ 110 kcal
2155 kJ 515 kcal
Fat of which saturates
5 g 3.8 g
23.3 g 17.9 g
Carbohydrate of which sugars
10.9 g 1.1 g
50.8 g 5.1 g
Fibre
1.4 g
6.5 g
Protein
5.2 g
24.4 g
Salt
0.61 g
2.84 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Water (61.33%), basmati rice(36.67%), sunflower oil
Allergens
Allergens highlighted by † (gluten, soya, crustacean)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
2
Now, let's get started!
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat
Meanwhile, rip the green leaves from the pak choi
Chop the white bases into rough, large pieces
Discard the tough stalks
3
Once hot, add the red curry paste, ginger paste and ground turmeric to the pan and cook for 30 sec
4
Add the coconut milk with the soy sauce and a pinch of sugar and bring to the boil over a high heat
5
Add the chopped pak choi white bases and king prawns and cook, covered, for 3 min or until cooked through
6
Meanwhile, squeeze the pouch[es] of steamed white basmati rice to separate the grains
Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot
Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly
7
Rip the pak choi leaves into the pan and cook, covered, for 1 min further or until the prawns are cooked through and the leaves have wilted slightly
Note: Please make sure you cook your prawns thoroughly (until piping hot!) as cooking equipment varies
8
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