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Buttered Kale With Spicy Prawns


15 min

Preparation time

20 min

Cooking time



Combine seasonal green veg with quinoa, bulgur wheat and green curry paste for nutrition, made tasty.


  • 1 tsp [Sweet Chilli Sauce]
  • Juice of ½ lime.
  • A few fresh coriander leaves – finely chopped.
  • 75g large fresh raw prawns.
  • 1 tbsp butter.
  • Dash oil.
  • 1 tsp [Green Chilli Paste]
  • A little water or stock.
  • 100g kale – washed and chopped.
  • 1 large spring onion – evenly chopped.
  • 1 tsp [Fish Sauce]
  • 1 packet prepared red and white quinoa salad with bulgar wheat.
  • Few crushed peanuts.
  • Freshly ground mixed peppercorns.

Steps for cooking

  • 1.In a small bowl mix together the sweet chilli sauce,lime juice and fresh coriander leaves.
  • 2. Add the prawns and mix together to thoroughly coat.
  • 3. Cover and set aside in the fridge.
  • 4. Add the butter and a dash of oil to a chef’s pan and heat.
  • 5. Add the green curry paste and fry,stirring for a few moments.
  • 6. Add a splash of water or stock and tip in the kale and spring onion. Mix together thoroughly. Add your tsp of fish sauce and then cover with a tightly fitting lid and reduce the heat to low. Leave for about 5 minutes then stir in the prawns and continue to cook until the kale has softened and the prawns have turned pink and are cooked through.
  • 7. Gently warm the quinoa and bulgar wheat in a pan with a little water or stock.
  • 8. Serve the kale and prawns on a thin bed of quinoa and top with a sprinkling of peanuts and a dash of ground mixed peppercorns.




Gluten Free:





Chef’s Tips

Substitute the quinoa and bulgar wheat with rice or couscous.

Did you know

Thailand has 1,430 islands, among the most famous of which is Koh Phi Phi Lee – it featured in Danny Boyle’s film The Beach.

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