The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
LEON's Tiger Prawn, Coconut & Lime Curry
Ease into your routine this New Year with Mindful Chef x LEON. You’ll simmer responsibly-sourced jumbo tiger prawns in a fragrant Thai green curry sauce, packed with bright and colourful veggies. Serve over fluffy brown rice to soak up all that sauce. Eating the rainbow has never been easier.
1/3 daily fibre
5 plants
Serving size
Ingredients
- 1 handful of fresh coriander (use half)
- 1 pak choi (use half)
- 50g edamame beans (use half) (Soya)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 carrot (use half)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 40g creamed coconut (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 90g black tiger prawns (use half) (Crustaceans) (Tiger prawns (99%), salt)
- 3 tbsp thai green curry paste (use half) (green chilli, lemongrass, garlic, lime leaves, galangal, coconut palm sugar, salt, rapeseed oil, starch, ground coriander, basil, coriander, lime juice, spinach oleoresin, turmeric powder, black pepper)
- 80g brown rice (use half) (brown rice (100%))
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 517
Protein: 19g
Carbs: 48g
Fat: 28g
Ingredients
- 3 tbsp thai green curry paste (green chilli, lemongrass, garlic, lime leaves, galangal, coconut palm sugar, salt, rapeseed oil, starch, ground coriander, basil, coriander, lime juice, spinach oleoresin, turmeric powder, black pepper)
- 50g edamame beans (Soya)
- 1 pak choi
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 180g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 carrot
- 1 handful of fresh coriander
- 40g creamed coconut
- 80g brown rice (brown rice (100%))
- 1 unwaxed lime
Nutritional Information
Calories: 552
Protein: 27g
Carbs: 48g
Fat: 28g
LEON's Tiger Prawn, Coconut & Lime Curry
Ease into your routine this New Year with Mindful Chef x LEON. You’ll simmer responsibly-sourced jumbo tiger prawns in a fragrant Thai green curry sauce, packed with bright and colourful veggies. Serve over fluffy brown rice to soak up all that sauce. Eating the rainbow has never been easier.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large pan, a grater, a peeler, a measuring jug & a sieve
Get the rice on & prep the veg
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, thinly slice the carrot into half moons (peel optional). Keeping the stalk and leaves separate, trim and cut the pak choi into bite-sized pieces
- Roughly chop the coriander. Zest and quarter the lime
Get cooking
- Heat the large frying pan with 1 tsp oil on a medium-high heat. Once hot, add the carrot and cook for 4-6 mins until golden, then stir in the pak choi stalks, Thai curry paste and lemongrass puree
- Cook for 30 seconds, then mix in the coconut yoghurt, creamed coconut and 200ml boiling water (100ml for 1 person). Stir to dissolve the creamed coconut and bring to a boil
- Add the prawns and cook for 10 mins, until the carrot is softened and the prawns are cooked
Finishing touches
- Stir the edamame, pak choi leaves, half the coriander and half the tamari into the curry
- Cook for a further 30 seconds, until the leaves are wilted, then remove from the heat
- Stir the zest and the juice from half the lime into the curry. Season with a pinch of salt
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Mix the remaining tamari through the drained rice (or to taste), then serve into bowls
- Top with the prawn curry. Sprinkle over the remaining coriander and garnish with the remaining lime wedges
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