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.
Thai Green King Prawn Curry with Brown Rice & Rainbow Veg
Responsibly-sourced king prawns shine 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
Family classics
Serving size
Ingredients
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 100g edamame beans (Soya)
- 400 x king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 80g creamed coconut
- 160g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 4 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 6 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)
- 200g brown rice (100% Brown Rice)
- 2 carrot
- 1 handful of fresh coriander
- 2 unwaxed lime
- 2 pak choi
Nutritional Information
Calories: 591
Protein: 28g
Carbs: 60g
Fat: 28g
Thai Green King Prawn Curry with Brown Rice & Rainbow Veg
Responsibly-sourced king prawns shine 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.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve, a grater, a peeler & a measuring jug
Get the rice on & prep
- Add the rice to the saucepan and cook for 25-30 mins, then drain
- Thinly slice the carrots into half-moons (peel optional). Trim and cut the pak choi into bite-sized pieces. Roughly chop the coriander. Zest 1 lime, and slice both in half
Build the curry
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the carrot and cook for 4-6 mins until softening, then stir in the Thai curry paste and lemongrass puree
- Cook for 1 min, then mix in the coconut yoghurt, creamed coconut and 300ml hot water. Stir to dissolve the creamed coconut
- Drain the prawns, then add to the pan and simmer for 7 mins, until the carrot is softened and the prawns are cooked
Finishing touches
- Stir the edamame, pak choi, half the coriander and half the tamari into the curry
- Cook for a further 2 mins, until the leaves are wilted, then remove from the heat
- Stir the lime zest and the juice from half a lime into the curry (or more to taste). 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 rice, then serve into bowls
- Top with the prawn curry, sprinkle over the remaining coriander and garnish with the remaining lime, cut into wedges
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