Prawn and Pineapple Thai Broth with Rice Noodles

Prawn and Pineapple Thai Broth with Rice Noodles

Made With Our Thai Red Curry -
2 SERVES
SERVES 3
prep
10 MINS PREP
20 MINS COOK
20 MINS COOK
Our delicious, all-natural Thai Red Curry morphed into this healthy moreish, seafood broth with bursts of fruitiness and the crunch of veg in minutes!
Anjum Signature

Tailored to Taste
As delicious as it is easy, this Thai Red Curry broth ticks all the boxes for lovers of Thai flavours.
Ingredients
  • 1 pack of The Spice Tailor Thai Red Curry
  • 1 tsp oil
  • 200g large raw prawns, shelled and cleaned
  • 75ml fish stock and 1 tsp. fish sauce
  • 100g pineapple, cut into small 2cm cubes
  • Handful of sugar snap peas, string removed and shredded
  • 1 red chilli, seeded and sliced
  • Garnish with 1 spring onion, finely sliced and a handful of freshly chopped coriander
  • *Serve with Rice noodles to serve
Method
  1. Heat the oil in a medium saucepan. Add the spices from the pack and fry until aromatic.
  2. Add the red paste and half the chilli and cook for 1 minute. Add the coconut milk from the kit, fish stock, fish sauce and pineapple and cook for 5-7 minutes.
  3. Add in the sugar snap peas and cook for another 2 minutes.
  4. Add the prawns, cook for 1-2 minutes depending on their size or until they have curled and are cooked through. Take off the heat.
  5. Serve around a mound of noodles garnished with the remaining chillies, spring onions and coriander.
Tailored to Taste
As delicious as it is easy, this Thai Red Curry broth ticks all the boxes for lovers of Thai flavours.
  • 1 pack of The Spice Tailor Thai Red Curry
  • 1 tsp oil
  • 200g large raw prawns, shelled and cleaned
  • 75ml fish stock and 1 tsp. fish sauce
  • 100g pineapple, cut into small 2cm cubes
  • Handful of sugar snap peas, string removed and shredded
  • 1 red chilli, seeded and sliced
  • Garnish with 1 spring onion, finely sliced and a handful of freshly chopped coriander
  • *Serve with Rice noodles to serve
  1. Heat the oil in a medium saucepan. Add the spices from the pack and fry until aromatic.
  2. Add the red paste and half the chilli and cook for 1 minute. Add the coconut milk from the kit, fish stock, fish sauce and pineapple and cook for 5-7 minutes.
  3. Add in the sugar snap peas and cook for another 2 minutes.
  4. Add the prawns, cook for 1-2 minutes depending on their size or until they have curled and are cooked through. Take off the heat.
  5. Serve around a mound of noodles garnished with the remaining chillies, spring onions and coriander.
MADE WITH OUR DELICIOUS
Thai Red Curry

Famous for their balance of mouth-watering flavours, delicate aromas and beautiful colours, Thai curries are justifiably revered across the world.

Our Thai Red Curry is made with red chillies that impart a bright, sweet heat as well as the vibrant flavours of lemongrass, kaffir lime, coriander roots, garlic and galangal. These strong flavours are balances with coconut milk, sweet shallots and palm sugar.

Thai red curry is as vibrant in colour as it is in flavour, and works so well with almost every ingredient. Our version of this curry is made with no nasties and we are really proud to say that it is suitable for vegetarians as there is no fish sauce or shrimp paste!

£3.15
( / )
113p per 100g
Free delivery over £25 Free delivery over £25
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