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Mild Thai Red Prawn Curry & Brown Rice
Mild Thai Red Prawn Curry & Brown Rice

Mild Thai Red Prawn Curry & Brown Rice

with Asian Greens & Zucchini

Tags:
High Protein
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 Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Asian Greens

1 packet

Brown Rice

2

Garlic

1 packet

Coconut Milk

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Mild Thai Red Curry Paste

Nutritional Values

Calories530 kcal
Energy (kJ)2220 kJ
Fat20.9 g
of which saturates16.3 g
Carbohydrate60.9 g
of which sugars12.6 g
Dietary Fibre9.2 g
Protein22.3 g
Sodium1430 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to a boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain and return to saucepan.

2

• While the rice is cooking, roughly chop Asian greens.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, add peeled prawns and cook, tossing, until pink and starting to curl up, 3-4 minutes. • Add garlic paste and cook until fragrant, 1 minute.

4

• SPICY! This is a mild paste, but use less if you're sensitive to heat! Reduce heat to medium-high. Add mild Thai red curry paste and garlic paste, cook, stirring, until coated and fragrant, 1 minute. • Add coconut milk, the soy sauce, brown sugar, Asian greens and a splash of water and stir to combine.

5

• Reduce heat to low and simmer until the veggies are tender, 3-4 minutes.

6

• Divide brown rice between bowls. • Top with mild Thai red prawn curry to serve. Enjoy!

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