We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more

Fiery Thai Kaeng Pa With Jumbo Prawns

Fiery Thai Kaeng Pa With Jumbo Prawns

Rating
4.5rating out of 5

(552 reviews from our customers)

Prep Time

30 min

Cuisine

Thai

Heads up, this curry is not for the faint-hearted! Kaeng Pa, or ‘Jungle Curry’, is a broth dish from Thailand made with seriously spicy green and red chilli paste, served with jumbo prawns and rice.

Prep Time

30 min

Cuisine

Thai

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Shallot
2 shallots
Aubergine
1 aubergine
Red-chilli
1 red chilli
Lime
1 lime
garlic-clove
2 garlic cloves
fresh-ginger
15g fresh root ginger
Lemongrass-stalk
1 fresh lemongrass stalk
fresh-coriander
10g coriander
kaffir-lime-leaves-(1)
4 dried kaffir lime leaves
basmati-rice
130g basmati rice
Fish-sauce
1 fish sauce sachet (15ml) †
jumbo king prawns
248g jumbo king prawns †
green chilli
1 green chilli
You Will Need
Food processor, rolling pin, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 aubergine
  • 1 red chilli
  • 1 lime
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 fresh lemongrass
  • 10g coriander
  • dried kaffir lime leaves
  • 130g basmati rice
  • 1 fish sauce sachet (15ml)<span class="strong">†</span>
  • 248g jumbo king prawns<span class="strong">†</span>
  • 1 green chilli
Typical Values per 100g per serving
Energy 378 kJ
89 kcal
1555 kJ
367 kcal
Fat
of which saturates
0.6 g
0.1 g
2.7 g
0.5 g
Carbohydrate
of which sugars
13.7 g
1.1 g
56.4 g
4.6 g
Fibre 1.2 g 4.8 g
Protein 7.2 g 29.7 g
Salt 0.94 g 3.85 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.
Ingredients contain
1 shallot
shallot
1 aubergine
aubergine
1 red chilli
red chilli
1 lime
lime
1 garlic clove
garlic
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1 fresh lemongrass
fresh lemongrass
10g coriander
coriander (100%)
dried kaffir lime leaves
dried kaffir lime leaves
130g basmati rice
basmati rice (100%)
1 fish sauce sachet (15ml)
anchovy (fish) 75%, salt, sugar. Produced in a factory that handles nuts, peanut, soya, mustard, sesame, and celery.
248g jumbo king prawns
king prawns (crustacean) 93%, added water, salt. May contain molluscs
1 green chilli
green finger chillies (100%)
Allergens
  • Allergens highlighted by † (fish, 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 2306 - Fiery Thai Kaeng Pa with Jumbo Prawns

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Trim the green stalk[s] off the aubergine[s], then chop lengthways until you end up with 8 [16] wedges

Chop each wedge into 3, then add to a baking tray with a generous drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for 20 min or until golden and tender

2 2306 - Fiery Thai Kaeng Pa with Jumbo Prawns

Meanwhile, peel and chop the ginger, garlic and shallots roughly

Chop the green and red chilli[es] roughly

Pick the coriander leaves from their stalks and set aside for later

Chop the coriander stalks in half

Add everything to a food processor (except the coriander leaves!) and pulse for 10 secs

3 2306 - Fiery Thai Kaeng Pa with Jumbo Prawns

Bash the lemongrass with a rolling pin, remove the tough outer layer[s] and chop the softer inner core roughly

Zest the lime[s] (grate lightly with a micro-plane or sharp box grater to avoid grating the white pith!)

Add the chopped lemongrass and lime zest to the food processor with 1 tbsp [2tbsp] vegetable oil and 1 tbsp [2 tbsp] water and blitz to a rough paste – this is your spice paste

4 2306 - Fiery Thai Kaeng Pa with Jumbo Prawns

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

5 2306 - Fiery Thai Kaeng Pa with Jumbo Prawns

Whilst the rice is cooking, boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat

Once hot, add the spice paste with the kaffir lime leaves and a pinch of salt and cook for 5-6 min, stirring continuously, or until fragrant

6 2306 - Fiery Thai Kaeng Pa with Jumbo Prawns

Once the spice paste is fragrant, add the fish sauce and 200ml [350ml] boiled water with 1 tsp [2 tsp] sugar and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for a further 2-3 min or until slightly thickened

7 2306 - Fiery Thai Kaeng Pa with Jumbo Prawns

Once slightly thickened, add the juice of 1/2 [1] lime with the jumbo prawns and cook for a further 4-5 min or until the prawns are cooked through

Meanwhile, chop the remaining lime into wedges

Add the cooked aubergine with most of the coriander leaves (save some for garnish!) and gently stir it all together – this is your fiery Thai Kaeng Pa

8

Share Your Creations

Get social and share your best culinary Gousto creations on:

Serve the fiery Thai Kaeng Pa topped with the cooked basmati rice

Garnish with the reserved coriander leaves and a lime wedge

Tip: For fancy presentation, press the rice into small bowls and turn out!

Enjoy!

Share this recipe