Quick Coconut Prawn Curry
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Quick Coconut Prawn Curry

Quick 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 chicken and veggies to absorb. Don't forget your tortilla dippers. Dunk and soak them to perfection!

This recipe is under 650kcal per serving.

Tags:
Kid Friendly
Under 650kcal
Quick
Allergens:
Crustacean
Gluten
Soy
Wheat

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.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

tomato

1 packet

peeled prawns

(Contains Crustacean;)

1 bag

Trimmed Green Beans

1 packet

mild curry paste

1 packet

coconut milk

1 packet

garlic paste

6

mini flour tortillas

(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )

1 bag

coriander

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)2488 kJ
Fat30.7 g
of which saturates17.2 g
Carbohydrate51.3 g
of which sugars11.4 g
Protein25.4 g
Sodium2148 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan

Instructions

1
1

• Roughly chop tomato.

2
2

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook prawns with trimmed green beans, until 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.

3
3

• 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 flourtortilla. • 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.

4
4

• Divide coconut prawn curry and garlic tortillas between bowls. • Tear over coriander to serve. Enjoy!

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