Yellow Thai curry with prawns

Yellow Thai curry with prawns

A simple, yet tasty recipe. With the help of the Cooks' Ingredients kit, this is perfect for those cooking after work. Wonderfully creamy and packed with flavour.

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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

Ingredients

  • ½ x 385g pack butternut squash slices
  • ½ tbsp sunflower oil
  • 1 pack/s Cooks Ingredients Yellow Thai Curry Recipe Kit
  • 150g pack pre-cooked Waitrose & Partners Extra Large King Prawns
  • 100g green beans, trimmed and cut into 4cm pieces
  • 1 tbsp light brown soft sugar
  • 1 tsp fish sauce
  • 1 small handful/s coriander, roughly chopped
  • 1 lime, cut into wedges

Method

  1. Preheat the oven to 220 degrees C, gas mark 7. Arrange the squash in a parchment-lined roasting tin, drizzle with the oil and roast for 25 minutes, turning halfway through.

  2. Meanwhile, from the recipe kit, empty the container of coconut milk into a large saucepan, add 140ml water and the dried chilli, lemongrass and lime leaf. Simmer for 2 minutes; stir in the curry paste and the drained pack of baby corn.

  3. Stir in the prawns, green beans, sugar and fish sauce. Check the seasoning, adding more fish sauce if liked, and simmer for 4 minutes.

  4. Take off the heat, then stir in the roasted squash and scatter with the coriander. Serve with the lime wedges for squeezing over, plus some jasmine rice, if liked.

Cook’s tip

Yellow curry is medium-spiced and traditionally considered to be in between a red (hot) and green (mild) Thai curry. Ground turmeric gives it its colour.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,112kJ/ 274kcals

Fat

12.3g

Saturated Fat

5.5g

Carbohydrates

20.9g

Sugars

13.8g

Fibre

6.1g

Protein

16.1g

Salt

2.99g

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Overall rating (4/5)

4 out of 5 stars1 rating