Coconut Prawn Curry
with Green Beans & Garlic Tortillas
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 flatbread dippers. Dunk and soak them to perfection!
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
tomato
1 packet
prawns
(Contains Crustacean;)
1 bag
coriander
1 packet
coconut milk
1 packet
garlic paste
1 packet
mild curry paste
1 bag
green beans
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Roughly chop tomato. • Trim green beans.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook prawns and green beans, until prawns are pink and starting to curl up, 5-6 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 (1/4 cup for 2 people / 1/2 cup for 4 people) and a pinch of salt and pepper. • Brush or spread some garlic oil over both sides of a mini flour tortilla. • Heat a second large frying pan over medium-high heat. Cook tortilla until golden, 1 minute each side. • Transfer to a paper towel-lined plate. Repeat with remaining tortillas and garlic oil.
• Divide coconut prawn curry and garlic tortillas between bowls. • Tear over coriander to serve. Enjoy!