Chilli & Garlic Prawn Stir Fry
Ingredients:
For 2 (For 4)
Garlic Cloves: 2 (4)
Onion: 1 (2)
Red Pepper: 1 (2)
Green Beans: 100g (200g)
Thai Basil: 1 bunch (2 bunches)
Coriander: 1 bunch (2 bunches)
Jasmine Rice: 150g (300g)
Lime Leaves: 3 (5)
Red Chilli Flakes: 1 pod (1 pod)
Soy Sauce: 1 pod (2 pods)
Palm Sugar: 1 pod (2 pods)
Prawns: 250g (500g)
Nutritional Information:
Energy (kcal) 480 Fat 3g of which saturates 0g Carbohydrates 79g of which sugars 13g Protein 33g Salt 1.13g
Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Recipe Description:
Thai cuisine is globally renowned for its sophisticated and complex use of fresh herbs, aromatics and chilli peppers, especially in curries and soups. On the street and in Thai homes, sometimes a looser, more rapid approach to those same flavours is called for, either for the sake of quick lunchtime convenience or for appetising contrast to a more refined main course. It was the Chinese that introduced stir-frying to Thailand (along with the wok and the soybean), but this approach to juicy fresh prawns is unmistakably Thai— those aromas of lime leaf and Thai basil mingling with an eclectic mix of salty, sweet and umami flavours.
-
Preparation time:
For 2 - 20 minsFor 4 - 30 mins -
Cooking time:
For 2 - 30 minsFor 4 - 40 mins
More from this collection
Kale & Chickpea Moilee (vegan)
Delicate yet assertive vegetables in a coconut and curry leaf sauce. A vegan twist on the classic fish dish.
Tandoori Paneer Sizzler (veggie)
Grilled paneer and sweet peppers in a mouth-watering tandoori marinade, with a cooling yoghurt and herb dip.
Sri Lankan Okra Curry (vegan)
Fragrant, rich and hearty coconut sauce, with lush, fresh okra and zingy lime sending you to curry paradise.
Doodhi Channa (vegan)
A pastel-green, squash-like Indian vegetable, simmered in fresh aromatic curry. Hearty, soothing, nutritious.
Dal Makhani with Roti Breads
Lentils times dairy equals creaminess squared. Enticing, nutty urid dal united in a smooth, smoky sauce.
Grilled Teriyaki Pork Skewers
Sticky soy glaze on perfect pork. A thrill to grill, with clean, crisp pak choi and spiced sweet potato mash.
Persian Aubergine (vegan)
'Adasi' lentil stew and turmeric rice make a warm, toasty cushion for zingy sumac aubergine steaks to rest on.