Cook up a Thai green curry with jumbo prawns and tender courgettes in no time. You'll infuse the fragrant sauce with citrusy kaffir lime leaves, top with chilli and coriander, and it's done!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.3 g||10.6 g|
|Protein||6.5 g||30.4 g|
|Salt||0.64 g||3.03 g|
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.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then 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)
Now, let's get started!
Boil half a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once the pan is hot, add the jumbo king prawns to the pan and cook for 4-5 min
Meanwhile, chop the courgette[s] into small, bite-sized pieces
Add the chopped courgette and ginger & garlic paste to the pan with a pinch of salt and cook for 2-3 min further until the courgette has started to soften
While the courgette and prawns are cooking, remove the coconut cream from the sachet[s] and chop it roughly
Dissolve the chopped coconut cream, Thai green curry paste and a pinch of sugar in 200ml [350ml] boiled water
Add a small pinch of the turmeric and the kaffir lime leaves – this is your Thai green curry stock
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 put the pouch in the microwave for 2 min or until piping hot
Tip: If you're cooking two packets, pop them in together but increase the microwave cook time accordingly
Add the Thai green curry stock to the pan along with the juice of 1/2  lime and cook for 2-3 min or until thickened slightly – this is your Thai green jumbo prawn curry
Meanwhile, chop the coriander (including the stalks!) roughly
Slice the remaining lime into 2  wedges
Chop the chilli[es] into rounds
Serve the Thai green jumbo prawn curry over the steamed basmati rice
Garnish with the chopped coriander, lime wedges and chilli rounds (can't handle the heat? Go easy!)