Who doesn’t love a good curry night in?

If you’re looking for a tasty midweek dinner option then try cooking up this Prawn Green Thai Curry with rice for two in just 20 minutes. This delicious, simple recipe won’t disappoint.

You can make this recipe using a shop-bought paste, or you can make your own. If you choose a shop-bought paste, ensure to check the ingredients for hidden sugars and excessive salts that can hinder your nutrition goals.

INGREDIENTS

• 150g basmati rice
• 1 carrot, peeled and sliced into rounds
• 1 courgette chopped into chunks
• 1 handful fresh coriander chopped
• ½ lime zested and chopped into wedges
• 1 jar thai green curry paste
• ½ tin full fat coconut milk
• 120g king prawns

INSTRUCTIONS

For the rice:

• Pour boiling water into a saucepan on high heat
• Add a pinch of salt and the rice
• Lower heat to medium, cook the rice until tender, 10-12 mins
• Drain in a sieve and return to the pan, off the heat, with the lid on

For the curry:

• Heat a dash of olive oil in a large frying pan on medium-high heat
• Add the carrot, stir-fry until starting to soften, 2 mins
• Add the courgette, stir-fry for another 2 mins
• Add the green Thai curry paste and cook, stirring, for 30 secs
• Stir in the coconut milk
• Lower the heat
• Simmer with lid on until the carrot/courgette are tender, 7-8 mins
• Stir in the prawns for the last 3-4 mins
• Prawns are cooked when pink on the outside, opaque in the centre
• Stir the lime zest into the rice and season with salt and pepper
• Add a squeeze of lime juice to your curry
• Season curry with salt and pepper, adding more lime if you’d like
• Serve the rice in bowls topped with the prawn green Thai curry
• Garnish with coriander and lime wedges