Premier Prawn Curry & Garlic Naan
with Rice, Veggies & Mango Chutney
- Crustaceans
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
If you’re looking for an escape from the everyday, the aromatic flavours of this fragrant meal are here to transport you. With rice, veggies and mango chutney, this delightful prawn curry is pure indulge-ism. Don’t forget the garlic naan!
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat)
1
Capsicum
1
Carrot
1 packet
Coconut Milk
1 packet
Coriander
1 sachet
Crispy Shallots
2
Garlic
1 packet
Green Beans
1
Long Chilli
1 packet
Mild Curry Paste
190 g
Peeled Prawns
(Contains: Crustaceans)
1 packet
Premium Garlic Naan Bread
(Contains: Milk, Wheat, Gluten May be present: Soy)
1
Mango Chutney
(May be present: Milk)
½
Greek-Style Yoghurt
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water
½ tbs
soy sauce
(Contains: Soy May be present: Gluten)
1 tsp
brown sugar
Utensils
Cooking Steps
• In a medium saucepan, add the water and bring to
the boil. Add basmati rice, stir, cover with a lid and
reduce heat to low.
• Cook for 10 minutes, then remove pan from 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!
• While the rice is cooking, thinly slice carrot into
half-moons.
• Finely chop garlic.
• Cut capsicum into bite-sized chunks.
• Trim and halve green beans.
• In a large frying pan, heat a drizzle of olive oil over
medium-high heat.
• Add carrot, capsicum and green beans. Cook,
stirring, until tender, 4-5 minutes.
• To the pan, add mild curry paste and garlic and
cook, stirring until fragrant, 1 minute.
• Add coconut milk and bring to the boil.
• Add the soy sauce and brown sugar. Reduce heat
to medium and cook, stirring, until slightly reduced,
1-2 minutes.
• Add tail-on prawns to the sauce and simmer,
stirring occasionally, until pink and starting to curl
up, 3-4 minutes.
• Meanwhile, 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.
• Microwave premium garlic naan bread on a
microwave-safe plate, until warmed through,
20-30 seconds.
• Divide basmati rice between bowls.
• Top with prawn curry. Garnish with crispy shallots
and chilli. Tear over coriander.
• Dollop with mango chutney and Greek-style
yoghurt (see ingredients).
• Serve with garlic naan. Enjoy!
