Quick Coconut Prawn Curry
with Green Beans & Garlic Naan
This one is just like take-away, only better! Mild curry paste and coconut milk are the stars of this dish, taking centre stage in creating the creamiest and coconutty curry for the prawns and veggies to absorb. Don't forget your naan bread dippers. Dunk and soak them to perfection!
This recipe is under 650kcal per serving.
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
tomato
1 packet
prawns
(Contains: Crustaceans;)
1 bag
coriander
1 bag
Trimmed Green Beans
1 tin
coconut milk
1 packet
garlic paste
1 packet
naan bread
(Contains: Gluten, Wheat, Milk; May be present: Sesame, Soy.)
1 packet
mild curry paste
Not included in your delivery
1
olive oil
Utensils
Cooking Steps
• Roughly chop tomato.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook prawns and green beans, until pink and starting to curl up, 5-6 minutes. • Add mild curry paste and tomato and cook until fragrant, 1-2 minutes. • Add coconut milk and splash of water. Stir to combine and simmer until slightly thickened, 2-3 minutes.
• Meanwhile, in a small bowl, combine garlic paste and olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). • Brush (or spread using the back of a spoon) some garlic oil over both sides of naan. • Heat a second large frying pan over a medium-high heat and add a naan. Cook until golden and warmed through, 1-2 minutes each side. • Transfer to a plate lined with paper towel. Repeat with the remaining naan.
• Divide coconut prawn curry and garlic naan between bowls. • Tear over coriander. Enjoy!
