Fragrant Thai Prawn Curry

Name: Fragrant Thai Prawn Curry with Green Beans, Capsicum & Crispy Shallots
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: 1 packet Basmati Rice; 1 packet Green Beans; 1 packet Mild Curry Paste; 1 packet Coriander; 2 Garlic; 1 sachet Crispy Shallots; 1 Capsicum; 1 Long Chilli; 1 packet Coconut Milk; 190 g Peeled Prawns; 1 Carrot

with Green Beans, Capsicum & Crispy Shallots

Up to 180$ + Free Treats / Extras for Life

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 curry paste, this delightful prawn curry is pure indulge-ism.

Allergens:

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: Gluten, Soy, Wheat.)

1 packet

Green Beans

1 packet

Mild Curry Paste

1 packet

Coriander

Garlic

1 sachet

Crispy Shallots

Capsicum

Long Chilli

1 packet

Coconut Milk

190 g

Peeled Prawns

(Contains: Crustaceans;)

Carrot

Nutritional Values

Calories585 kcal

Energy (kJ)2450 kJ

Fat23.3 g

of which saturates17.8 g

Carbohydrate81.7 g

of which sugars16.8 g

Dietary Fibre12.4 g

Protein23.7 g

Sodium1740 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

Cooking Steps

• 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!

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

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

• SPICY! This is a mild paste, but use less if you’re sensitive to heat! To the pan, add mild curry paste 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.

• 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.

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