Mix things up with this delight of a dinner - which will have you cooking Caribbean-style prawns like a pro.
This recipe is under 650kcal per serving
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.
3 clove
garlic
1 packet
basmati rice
1
carrot
1
capsicum
½
lemon
1 bag
baby spinach leaves
1 tin
coconut milk
1 bag
coriander
1 sachet
mild Caribbean jerk seasoning
1 packet
peeled prawns
(Contains Crustacean;)
olive oil
20 g
butter
1.5 cup
water
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, bring to the boil, then reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While rice is cooking, cut carrot into thin sticks. Slice capsicum. Zest lemon (see ingredients) to get a good pinch, then slice into wedges. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook carrot and capsicum, tossing, until tender, 5-6 minutes. Add baby spinach leaves and lemon zest and cook, stirring, until spinach has wilted. Season to taste, then remove pan from heat. • Transfer veggies to a bowl and cover to keep warm.
• Return frying pan to a medium-high heat with a drizzle of olive oil. Add peeled prawns and 1/2 the mild Caribbean jerk seasoning. Cook, tossing, until prawns are pink and starting to curl up, 3-4 minutes. Transfer to a small bowl. • Return pan to a medium-high heat with a drizzle of olive oil. Cook garlic and remaining Caribbean seasoning, stirring until fragrant, 1 minute. Stir through coconut milk and simmer until slightly thickened, 2-3 minutes. Stir through a squeeze of lemon juice. Remove from heat and season to taste.
TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour!
• Dive garlic rice and zesty veggies between bowls. Top with Jerk prawns and coconut sauce. • Sprinkle with torn coriander. Serve with any remaining lemon wedges.