Coconut Prawn Curry & Instant Rice
with Roasted Veggies & Crushed Peanuts
- Crustaceans
- Soy
- Peanuts
- Eggs
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
When you’re trying to answer that time long question “what’s for dinner” a curry is always a good go-to as a solution. This easy recipe will ensure you have a delicious coconut curry with instant rice and succulent chicken ready in no time.
Ingredients
1
Zucchini
1 packet
Peeled & Chopped Pumpkin
1 packet
Baby Spinach Leaves
190 g
Peeled Prawns
(Contains: Crustaceans)
1 sachet
mild sambal seasoning
1 packet
Coconut Milk
1 packet
Tomato Paste
1 sachet
Vegetable Stock Pot
1 packet
Microwavable Basmati Rice
(Contains: Soy May be present: Eggs.)
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced.
- Cut zucchini into bite-sized chunks.
- Place peeled and prepped pumpkin and zucchini on a lined oven tray.
- Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 20-25 minutes.
• When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Reduce pan to medium heat and add tomato paste and mild sambal seasoning and cook until fragrant, 1 minute. • Stir in coconut milk, prawn stock pot and the water and simmer until slightly thickened, 2-3 minutes. • Remove pan from heat then add roasted veggies and baby spinach leaves, stirring to combine. Season to taste.
• While curry is simmering, microwave basmati rice until steaming, 2-3 minutes. • Divide instant rice and coconut prawn curry between bowls. Garnish with crushed peanuts. Enjoy!
