Creamy Coconut & Prawn Sri Lankan Curry

Name: Creamy Coconut & Prawn Sri Lankan Curry with Cashew Nuts & Jasmine Rice
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1.25 cup water (for the rice); 1 packet jasmine rice; 1 eschalots; 1 knob ginger; 3 clove garlic; ½ lime; 2 tomato; 1 bunch baby broccoli; 1 bag coriander; 1 sachet Sri Lankan spice blend; 1 sachet tomato paste; 1 box coconut cream; ¾ cup water (for the curry); 1 tub chicken stock pot; 1 tsp brown sugar; 1 packet prawns; 1 long red chilli; 1 packet roasted cashews

with Cashew Nuts & Jasmine Rice

Up to 180$ + Free Treats / Extras for Life

We’re beyond excited to bring you this gorgeous prawn dish with a creamy coconut sauce and crisp veggies, all topped off with cashews and a squeeze of lime.

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Gluten

•Wheat

•Crustaceans

•Tree Nuts

The quantities provided above are averages only.

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

eschalots

1 knob

ginger

3 clove

garlic

lime

tomato

1 bunch

baby broccoli

1 bag

coriander

1 sachet

Sri Lankan spice blend

(Contains: Gluten, Wheat;)

1 sachet

tomato paste

1 box

coconut cream

1 tub

chicken stock pot

1 packet

prawns

(Contains: Crustaceans;)

long red chilli

1 packet

roasted cashews

(Contains: Tree Nuts; May be present: Soy, Milk, Peanuts, Sesame.)

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

¾ cup

water (for the curry)

1 tsp

brown sugar

Nutritional Values

per serving

Energy (kJ)3252 kJ

Fat36.1 g

of which saturates25.5 g

Carbohydrate81.7 g

of which sugars12 g

Protein27.3 g

Sodium1996 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Add the water (for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, thinly slice the eschalot. Finely grate the ginger and garlic. Zest the lime to get a good pinch, then slice into wedges. Roughly chop the tomato. Cut the baby broccoli into 2cm pieces.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the eschalot and cook until slightly softened, 2-3 minutes. Add the ginger, garlic, tomato, Sri Lankan spice blend and tomato paste and cook until fragrant, 1-2 minutes.

Add the baby broccoli, coconut cream, water (for the curry), chicken stock pot and brown sugar and bring to the boil. Reduce the heat to medium and cook, until the veggies have softened, 5-6 minutes.

Add the prawns to the sauce and simmer, stirring occasionally, until cooked, 4-5 minutes. Add the lime zest, a squeeze of lime juice and generously season with salt and pepper. TIP: Add more or less lime juice to taste. Add a splash more water if the sauce looks too thick.

Roughly chop the coriander. Thinly slice the long red chilli (if using). Divide the jasmine rice between bowls. Top with the creamy coconut & prawn Sri Lankan curry. Garnish with the coriander, chilli and roasted cashews. Serve with any remaining lime wedges.