Mumbai Prawn & Coconut Curry
with Crushed Peanuts & Jasmine Rice
Get gourmet with this gorgeous prawn dish, brought together with a creamy coconut sauce and tender veggies, plus a squeeze of lime for the perfect balance of flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Red Onion
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Mumbai Spice Blend
1 packet
Coriander
3
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 sachet
Vegetable Stock Pot
1
Tomato
1 packet
Tomato Paste
1 packet
Ginger Paste
1
Long Chilli
1
Lime
1 packet
Coconut Milk
190 g
Peeled Prawns
(Contains: Crustaceans;)
1
Baby Broccoli
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water (for the rice)
½ cup
water (for the curry)
1 tsp
brown sugar
Utensils
Cooking Steps
• To a medium saucepan, add the water (for the rice) and bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove pan from the heat. • Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, thinly slice red onion. • Finely chop garlic. • Zest lime to get a good pinch, then slice into wedges. • Roughly chop tomato. • Cut baby broccoli into bite-sized pieces. • Roughly chop coriander.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook red onion and baby broccoli, stirring, until slightly softened, 2-3 minutes. • Add ginger paste, garlic, tomato, Mumbai spice blend and tomato paste and cook until fragrant, 1-2 minutes.
• Add coconut milk, the water (for the curry), stock concentrate and the brown sugar to the pan and bring to the boil.
• Reduce heat to medium, add tail-on prawns and simmer, stirring occasionally, until pink and starting to curl up and curry is slightly thickened, 3-5 minutes. • Add lime zest and a squeeze of lime juice, then season to taste. TIP: Add more or less lime juice to taste. TIP: Add a splash more water if the sauce looks too thick!
• Thinly slice long chilli (if using). • Divide jasmine rice between bowls. Top with the Mumbai prawn and coconut curry. • Garnish with coriander, chilli and crushed peanuts. Serve with any remaining lime wedges. Enjoy!
