Fragrant Thai Prawn Curry

Name: Fragrant Thai Prawn Curry with Green Beans, Capsicum & Crispy Shallots
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1.5 cup water; 1 packet basmati rice; 1 carrot; 2 clove garlic; 1 packet green beans; 1 Capsicum; ¾ packet mild curry paste; 1 packet coconut milk; ½ tbs soy sauce; 1 tsp brown sugar; 1 packet Tail-On Prawns; ½ Long Chilli (Optional); 1 sachet crispy shallots; 1 packet coriander

with Green Beans, Capsicum & Crispy Shallots

4.6

(124)

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If you’re looking for an escape from the everyday, the aromatic flavours of Thai food are here to transport you. With crispy shallots, coriander and a mild Thai red curry paste, this delightful prawn curry is pure indulge-ism.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Gluten

•Soy

•Crustaceans

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 Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

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

1

carrot

2 clove

garlic

1 packet

green beans

1

Capsicum

¾ packet

mild curry paste

1 packet

coconut milk

1 packet

Tail-On Prawns

(Contains: Crustaceans;)

½

Long Chilli (Optional)

1 sachet

crispy shallots

1 packet

coriander

Not included in your delivery

olive oil

1.5 cup

water

½ tbs

soy sauce

(Contains: Gluten, Soy;)

1 tsp

brown sugar

Nutritional Values

Energy (kJ)2774 kJ

Calories663 kcal

Fat28.5 g

of which saturates18.1 g

Carbohydrate83.7 g

of which sugars18 g

Dietary Fibre16.6 g

Protein24.4 g

Sodium2090 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

1

• In a medium saucepan, add the water and bring to the boil. Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan 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!

2

• While the rice is cooking, thinly slice carrot into half-moons. • Finely chop garlic. • Trim green beans and cut into thirds. • Cut capsicum into bite-sized chunks.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot, green beans and capsicum. • Cook, stirring, until tender, 4-5 minutes.

4

• SPICY! This is a mild paste, but use less if you're sensitive to heat! Add mild curry paste (see ingredients)and garlic and cook, stirring, until fragrant, 1 minute. • Add coconut milk and bring to the boil. Add the soy sauce and brown sugar. Reduce heat to medium and cook, stirring, until slightly reduced, 1-2 minutes.

5

• Add tail-on prawns to the sauce and simmer, stirring occasionally, until pink and starting to curl up, 4-6 minutes. • Thinly slice long chilli (if using).

TIP: The prawns are cooked when pink on the outside and opaque all the way through. TIP: Add a dash of water if the sauce is too thick.

6

• Divide basmati rice between bowls. • Top with fragrant Thai prawn curry. • Garnish with crispy shallots, long chilli and coriander leaves to serve. Enjoy!