Luxe Fragrant Prawn Curry
with Green Beans, Capsicum & Crispy Shallots
If you’re looking for an escape from the everyday, the aromatic flavours of this meal are here to transport you. With crispy shallots, coriander and a mild curry paste, this delightful prawn curry is pure indulge-ism.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Basmati Rice
(Contains: May contain traces of allergens, Gluten, Soy, Wheat;)
1
Capsicum
1
Carrot
1 packet
Coconut Milk
1 packet
Coriander
1 sachet
Crispy Shallots
2
Garlic
1 packet
Green Beans
1
Long Chilli
1 packet
Mild Curry Paste
190 g
Peeled Prawns
(Contains: Crustaceans;)
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water
½ tbs
soy sauce
(Contains: Gluten, May contain traces of allergens, Soy;)
1 tsp
brown sugar
Utensils
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!
