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Fragrant Prawn Thai Red Curry
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Fragrant Prawn Thai Red Curry

Fragrant Prawn Thai Red Curry

with Green Beans, Capsicum & 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 a mild Thai red curry paste, this delightful prawn curry is pure indulge-ism.

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

jasmine 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 jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until the rice is tender and the water is absorbed, 12 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 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 basmati rice between bowls. • Top with fragrant prawn Thai red curry. • Garnish with crispy shallots, long chilli and coriander leaves to serve. Enjoy!