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.
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
• 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.
• While the rice is cooking, roughly chop Asian greens.
• 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.
• 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.
• Reduce heat to low and simmer until the veggies are tender, 3-4 minutes.
• Divide brown rice between bowls. • Top with mild Thai red prawn curry to serve. Enjoy!