Creamy Indian Prawn Curry
with Baby Broccoli & Garlic Rice
- Milk
- Crustaceans
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Garlic Paste
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Mild Curry Paste
190 g
Peeled Prawns
(Contains: Crustaceans;)
1
Baby Broccoli
Cooking Steps
ā¢ In a medium saucepan, heat half of the butter with a dash of olive oil over medium heat. ā¢ Cook garlic paste until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. ā¢ Reduce heat to low and cover with a lid. ā¢ Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
ā¢ Meanwhile, trim and roughly chop baby broccoli. ā¢ In a large frying pan, heat a drizzle of olive oil over medium-high heat. ā¢ Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. ā¢ Season then transfer to a bowl.
ā¢ Return the frying pan to medium-high heat with a drizzle of olive oil. ā¢ Cook baby broccoli, tossing, until tender, 4-5 minutes. ā¢ Add mild curry paste and cook, until fragrant, 1 minute. ā¢ Stir in light cooking cream, the water (for the curry) and the remaining butter. Simmer until slightly thickened, 1-2 minutes. ā¢ Add the cooked prawns to the curry and stir to combine. Season to taste.
ā¢ Divide garlic rice between bowls then top with creamy Indian prawns to serve. Enjoy! FANCIFY: If you've added a fancify bundle, roughly chop roasted almonds then top curry with Greek-style yoghurt, almonds and torn mint to garnish.
