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Prawn Thai Red Curry
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Prawn Thai Red Curry

Prawn Thai Red Curry

with Chilli & Crispy Shallots

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

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Allergens:
Gluten
Soy
Crustacean

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

2 clove

garlic

1

carrot

1 bag

coriander

1 bag

green beans

1

capsicum

1 packet

coconut milk

1 packet

prawns

(Contains Crustacean;)

1 packet

crispy shallots

½

Long Chilli (Optional)

1 packet

mild Thai red curry paste

Not included in your delivery

olive oil

1.5 cup

water

½ tbs

soy sauce

(Contains Gluten, Soy;)

1 tsp

brown sugar

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Nutritional Values

Energy (kJ)2846 kJ
Fat27.6 g
of which saturates17.4 g
Carbohydrate88.2 g
of which sugars22.4 g
Protein24.9 g
Sodium2694 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• In a medium saucepan, add the water and bring to the boil. Add 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!

2
2

• While the rice is cooking, thinly slice carrot into half-moons. • Finely chop garlic. • Trim green beans and cut into thirds. • Cut capsicum into bite-sized chunks.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot, green beans and capsicum. • Cook, stirring, until tender, 4-5 minutes.

4
4

• Add mild Thai red curry paste and garlic and cook, stirring, until fragrant, 1 minute. • Add coconut milk and bring to the boil. Add the soy sauce and the brown sugar. Reduce heat to medium and cook, stirring, until slightly reduced, 1-2 minutes.

5
5

• Add prawns to the sauce and simmer, stirring occasionally, until cooked, 4-6 minutes. • Thinly slice the long chilli (if using).

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

6
6

• Divide the basmati rice between bowls. • Top with the prawn Thai red curry. • Garnish with crispy shallots, long chilli and coriander leaves to serve. Enjoy!