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Prawn Thai Red Curry
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Prawn Thai Red Curry

Prawn Thai Red Curry

with Veggies & Crispy Shallots

If you’re looking for an escape from the everyday, the aromatic flavours of Thai food are here to transport you. With makrut lime leaf, coriander and red curry paste, this delightful prawn curry is pure indulge-ism.

Tags:
Spicy
Allergens:
Soy
Gluten
Crustacean
Sulphites

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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1 unit

eschalots

2 clove

garlic

1 knob

ginger

1 bag

coriander

1 bag

green beans

1 unit

capsicum

¾ tin

Thai red curry paste

(Contains Soy; May be present: Peanut. )

1 tin

coconut cream

1 packet

Banana Prawns

(Contains Crustacean, Sulphites;)

1 unit

lemon

1 unit

long red chilli

1 packet

crispy shallots

Not included in your delivery

olive oil

1.5 cup

water

1 tbs

soy sauce

(Contains Gluten, Soy;)

½ tsp

brown sugar

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories4262 kcal
Fat57.3 g
of which saturates42.2 g
Carbohydrate89.3 g
of which sugars20.8 g
Dietary Fibre0 g
Protein28.7 g
Cholesterol0 mg
Sodium2071 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Lid
Medium Pan

Instructions

Cook the rice
1

In a medium saucepan, add the water and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

Get prepped
2

While the rice is cooking, thinly slice the eschalot. Finely chop the garlic (or use a garlic press). Finely grate the ginger. Pick the coriander leaves and finely chop the stems. Trim the green beans and cut into thirds. Cut the capsicum into 3cm chunks. Zest the lemon to get a generous pinch, then cut into wedges.

Start the curry
3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the eschalot, garlic, ginger and coriander stems and cook for 2-3 minutes or until the eschalot has softened.

Add the paste & Veg
4

SPICY! You may find the curry paste hot! Feel free to add a little more or less, depending on your taste. Add the Thai red curry paste (see ingredients list) and cook, stirring, until fragrant, 1 minute. Add the coconut cream and bring to the boil. Add the green beans, capsicum, soy sauce, brown sugar and lemon zest. Reduce heat to medium and cook until the veggies have just softened, 2-3 minutes.

Add the prawns
5

Add the prawns to the sauce and simmer, stirring, until cooked, 3-4 minutes. Thinly slice the long red chilli (if using).

TIP: The prawns are cooked through when pink on the outside and opaque all the way through. TIP: Add a dash of water if the sauce is too thick.

Serve up
6

Divide the basmati rice between bowls. Top with the prawn Thai red curry and garnish with the crispy shallots, long red chilli (if using) and coriander leaves. Serve with the lemon wedges.

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