Super Easy Prawn & Green Bean Curry
with Garlic Flatbreads & Coriander
- Crustaceans
- Wheat
- Gluten
- Milk
- May contain traces of allergens
This one is just like take-away, only better! Mild curry paste and coconut milk are the stars of this dish, taking centre stage in creating the creamiest and coconutty curry for the prawns and veggies to absorb. Don't forget your garlic flatbreads. Dunk and soak them to perfection!
Ingredients
190 g
Peeled Prawns
(Contains: Crustaceans)
1 packet
Coconut Milk
1 packet
Coriander
1 packet
Garlic Paste
1 packet
Mild Curry Paste
1
Flatbread
(Contains: Wheat, Gluten May be present: Milk)
1
Tomato
1 packet
Trimmed Green Beans
Utensils
Cooking Steps
• Roughly chop tomato.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook peeled prawns and trimmed green beans, until prawns are pink and starting to curl up, 3-4 minutes. • Add mild curry paste and tomato and cook until fragrant, 1-2 minutes. • Add coconut milk and splash of water. Stir to combine and simmer until slightly thickened, 2-3 minutes.
• Meanwhile, in a small bowl, combine garlic paste and olive oil (1/2 tbsp per
person) and a pinch of salt and pepper.
• Drizzle each flatbread with some garlic oil.
• Heat a second large frying pan over medium-high heat. Cook flatbreads until
golden and warmed through, 1-2 minutes each side.
• Transfer to a paper towel-lined plate. Repeat with remaining flatbreads and
garlic oil.
• Divide coconut prawn curry and garlic tortillas between bowls. • Tear over coriander to serve. Enjoy!
