4 portions. Maximum cost: £15 if you need to buy all ingredients,
Skill level: Easy,
Total cooking time: 30 minutes,
- Prep time: 10 minutes,
- Cooking time: 20 minutes,
Equipment used: 1 large saucepan with lid, 1 wok or frying pan, a measuring jug,
Original recipe: Hello Fresh red Thai prawn curry
I recently had a free trial of Hello Fresh (thanks to my blogger friend Kim – she has connections, she gets free stuff. We like Kim).
To be honest, I was quite impressed – the quality of ingredients (especially the meat) was really high, the recipes were easy to follow and the majority of dishes were really tasty (the worst I can say about a couple is that they were simply average)
Would I keep it up? There were a few things I didn’t like; each recipe included a fair enough of concentrated stock – I usually avoid cubes or jelly pots as they have an unnaturally high amount of salt (plus the snob in me thinks its an easy way to add flavour) . It also worked out quite pricey per portion (a chilli-con-carne worked out at £10 for two portions (!))
It is however a great way to get inspiration – you are literally sent ingredients and recipe cards – no choices here which forces you to trial new dishes.
Although a red Thai curry is not exactly new, I’d never made one before and was so happy with the result I’ve since added it to my list of regular meals. Easy to re-create without the Hello Fresh ingredients, I tend to leave out the stock although (reluctantly) do think it makes the rice taste really nice, so I’ll leave it to you to decided whether you want to add this or not.
I’ve also added in extra veg (using courgette and red pepper – the online version says to add one, the printed version another)
The recipe below follows the original but I have doubled the quantities to serve 4
(Original recipe in bold font)
- Slice 1 carrot and 1 courgette into 1/2 cm thick diagonal slices
- Remove the core from 1 red pepper, cut into slices 1 cm thick
- Remove the outer skin from 1 or 2 sticks of lemongrass (the origianl recipe states to use 1 when cooking for 2 people and and so 2 could be used for 4 portions, however I find that 1 often suffices) Use a frying pan to bash the lemongrass (I used the pestle from my pestle and mortar), then finely chop it.
- Peel and grate (or finely chop) the ginger
- Peel and grate (or finely chop) 2 garlic cloves
- Roughly chop the coriander
Pour 600ml of water in to a pot with 1 of the vegetable stock pots (optional) and the star anise and bring it to boil. Once boiling, add the rice, turn the heat to low, put a lid on it and leave to gently simmer for 10 minutes. When the 10 minutes are up, remove the pot from the heat and leave to rest for another 10 minutes (your rice will continue to cook in its own steam)
After the rice has been cooking for 5 minutes; Put a frying pan on medium heat with a drizzle of oil. Once hot, add your carrot and red pepper along with a pinch of salt and a grind of black pepper. Cook for 5 minutes until soft.
Add your garlic, ginger and lemongrass along with the red curry paste (use less if you don’t like spice). Stir together and cook for 1 minutes, then pour in the coconut milk and 100ml water (depending on the thickness of the coconut milk you may wish to leave out the additional water). Add the second stock pot (optional but I always avoid this) and stir to dissolve. Cook for 4 minutes.
Once you curry has cooked for 4 minutes, add the prawns,stir so they are submerged in your sauce, then simmer for 4 minutes more until cooked. Squeeze in some lime juice, taste and add more lime, salt or pepper as necessary.
Remove the star anise from your rice and fluff it up with a fork. Serve with coriander (and sliced raw spring onions if you have any)
All prices from Sainsbury’s, March 2017, unless otherwise stated
- 600ml water for the rice
- 1 or 2 vegetable stock pots (optional, £1.50 for 4)
- 1 star anise (£1 for a jar)
- 300g basmati rice (I used jasmine rice £4.50 for a 2kg bag from my local Chinese supermarket in Camden)
- 1 carrot (11p)
- 1 red pepper (50p)
- 1 courgette (20p)
- 2 garlic cloves (50p for a bulb)
- 1 thumb sized piece of ginger (40p for a larger piece)
- 1 or 2 sticks of lemongrass (70p for a pack of 2)
- a small bunch of coriander (70p for a bunch)
- 2 tbsp of red curry paste (£3 from my local Chinese supermarket in Camden)
- 1 can of coconut milk (£1)
- 100ml water for the curry (optional)
- 240g tiger prawns (£5 for a bag of 225g frozen king prawns)
- 1 lime (35p)
- 2 spring onions (optional, 55p for a bunch)
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