Malaysian Prawn & Roast Veggie Curry
with Rapid Rice & Peanuts
- Crustaceans
- Peanuts
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
- Eggs
Who said curry has to be complicated? Thanks to some stellar ingredients, this colourful, coconutty and crowd-pleasing prawn curry comes together in a jiffy.
Ingredients
1
Capsicum
1
Zucchini
190 g
Peeled Prawns
(Contains: Crustaceans)
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat)
1 packet
Coconut Milk
1 packet
Ginger Paste
1 sachet
Southeast Asian Spice Blend
1 packet
Microwavable Basmati Rice
(Contains: Soy May be present: Eggs)
Not included in your delivery
1 drizzle
olive oil
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy)
½ tsp
brown sugar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut capsicum into bite-size chunks. Thinly slice zucchini into half-moons. • Place capsicum and zucchini on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
• When veggies have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a paper towel-lined plate. • Return frying pan to medium heat with a drizzle of olive oil. Cook ginger paste and Southeast Asian spice blend until fragrant, 1 minute. • Add coconut milk, the soy sauce and the brown sugar and cook, stirring, until thickened slightly, 1-2 minutes. Season with salt and pepper. • Return prawns to pan, then add roasted veggies. Cook, stirring, until spinach is wilted, 1 minute. Season with pepper.
• Microwave basmati rice until steaming, 90 seconds.
• Divide instant rice between bowls. • Top with Malaysian prawns and roast veggie curry. • Sprinkle with crushed peanuts to serve. Enjoy!
