Fragrant Prawn Curry Rice Bowl

• 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.

• 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: 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.