Super Easy Prawn & Green Bean Curry
with Garlic Tortilla Dippers
- Crustaceans
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
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 prawn and veggies to absorb. Don't forget your tortilla dippers. Dunk and soak them to perfection! This recipe is under 650kcal per serving.
Ingredients
1
Tomato
1 packet
Peeled Prawns
(Contains: Crustaceans;)
1 packet
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.)
½ packet
Coriander
Not included in your delivery
olive oil
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, 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!
