King Prawn Red Thai Curry with Jasmine Rice
Succulent king prawns, red bell pepper, and crunchy sugar snap peas simmered in an aromatic coconut curry sauce, served with fluffy jasmine rice. Ideal for batch cooking four servings.
Prep
15 min
Cook
15 min
Total
30 min
Makes
4 servings
Created together. Shared with you.
Made by Claire + Lila
Claire created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
15 min
Total
30 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Wok · Large skillet · Saucepan · Colander
Time saver
If using frozen raw king prawns, thaw them thoroughly in the fridge overnight or in a sealed bag under cold running water before cooking.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 9 steps complete
Next: Measure 200g of jasmine rice into a…
- 01
Measure 200g of jasmine rice into a…
Measure 200g of jasmine rice into a fine sieve and rinse under cold tap water until the water runs completely clear, about 30 seconds.
Look for: the water runs completely clear
Tap card to mark done - 02
Transfer the rinsed jasmine rice to a…
Transfer the rinsed jasmine rice to a medium saucepan, add 400ml of water and a pinch of salt, and place over high heat. Bring to a rolling boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 12 minutes without lifting the lid.
Allow: 12 minutes
Tap card to mark done - 03
Remove the saucepan from the heat
Remove the saucepan from the heat, leave the lid on, and let the rice steam off the heat for 10 minutes. Fluff with a fork before serving.
Allow: 10 minutes
Tap card to mark done - 04
Heat 4 tsp of vegetable oil in…
Heat 4 tsp of vegetable oil in a large deep frying pan or wok over medium heat for 1 minute until shimmering.
Look for: shimmering
Tap card to mark done - 05
Add 4 tbsp of red Thai curry…
Add 4 tbsp of red Thai curry paste to the pan and cook for 1 to 2 minutes, stirring constantly with a wooden spoon until fragrant and deepened in color.
Look for: fragrant and deepened in color
Tap card to mark done - 06
Pour in 400ml of reduced fat coconut…
Pour in 400ml of reduced fat coconut milk, stirring thoroughly to incorporate the curry paste into the liquid.
Tap card to mark done - 07
Add 2 sliced red bell peppers and…
Add 2 sliced red bell peppers and 240g of trimmed sugar snap peas to the pan. Bring to a gentle simmer over medium-low heat and cook for 4 minutes until the vegetables are tender-crisp.
Look for: the vegetables are tender-crisp
Tap card to mark done - 08
Add 640g of thawed king prawns to…
Add 640g of thawed king prawns to the simmering curry sauce. Cook for 3 to 4 minutes, stirring occasionally, until the prawns are hot through and opaque pink.
Look for: the prawns are hot through and opaque pink
Tap card to mark done - 09
Divide one quarter of the fluffy jasmine…
Divide one quarter of the fluffy jasmine rice and one quarter of the king prawn curry into a serving bowl. Allow the remaining three portions to cool completely within 1 hour before transferring to airtight containers for meal prep (store in the fridge for up to 2 days).
Allow: 1 hour
Tap card to mark done
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