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
445 kJ 107 kcal
2080 kJ 499 kcal
Fat of which saturates
4.9 g 3.8 g
23 g 17.8 g
Carbohydrate of which sugars
10.8 g 1.1 g
50.6 g 5.1 g
Fibre
1.5 g
6.9 g
Protein
4.5 g
20.8 g
Salt
0.79 g
3.69 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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