Thai Prawn & Coconut Curry Bowl
Coconut milk and red curry paste curry with simmered courgette and red pepper, finished with cooked pink king prawns and lime.
- 150 g raw king prawns
- 200 ml coconut milk
- 15 g red curry paste
- 100 g courgette
- 80 g red pepper
- ½ whole lime
- 10 g fresh coriander
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Heat a large pan over medium heat and add curry paste
- Step 2
Fry curry paste for 1 minute until fragrant
- Step 3
Add coconut milk and bring to a gentle simmer
- Step 4
Slice courgette and red pepper into bite-sized pieces
- Step 5
Add vegetables to the curry and simmer for 5 minutes
- Step 6
Add prawns to the pan and cook for 3-4 minutes until pink
- Step 7
Squeeze in lime juice and season with salt if needed
- Step 8
Serve in a bowl garnished with fresh coriander
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