Sri Lankan Prawn & Coconut Curry

Name: Sri Lankan Prawn & Coconut Curry with Crushed Peanuts & Jasmine Rice
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Ginger Paste; 1 packet Jasmine Rice; 1 sachet Sri Lankan Spice Blend; 1 packet Coriander; 3 Garlic; 1 packet Crushed Peanuts; 2 sachet Vegetable Stock Pot; 1 Tomato; 1 packet Tomato Paste; 1 Red Onion; 1 Long Chilli; 1 Lime; 1 packet Coconut Milk; 190 g Peeled Prawns; 1 Baby Broccoli

with Crushed Peanuts & Jasmine Rice

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Allergens:

Gluten

•Peanuts

•Crustaceans

The quantities provided above are averages only.

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

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Ginger Paste

1 packet

Jasmine Rice

(May be present: Gluten, Soy, Wheat.)

1 sachet

Sri Lankan Spice Blend

(Contains: Gluten;)

1 packet

Coriander

Garlic

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)

2 sachet

Vegetable Stock Pot

Tomato

1 packet

Tomato Paste

Red Onion

Long Chilli

Lime

1 packet

Coconut Milk

190 g

Peeled Prawns

(Contains: Crustaceans;)

Baby Broccoli

Nutritional Values

Calories674 kcal

Energy (kJ)2820 kJ

Fat26 g

of which saturates17.3 g

Carbohydrate85 g

of which sugars17.3 g

Dietary Fibre27.6 g

Protein27.4 g

Sodium2340 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• To a medium saucepan, add the water (for the rice) and bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove pan from the heat. • Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

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

• While the rice is cooking, thinly slice red onion. • Finely chop garlic. • Zest lime to get a good pinch, then slice into wedges. • Roughly chop tomato. • Cut baby broccoli into bite-sized pieces. • Roughly chop coriander.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook red onion until slightly softened, 2-3 minutes. • Add ginger paste, garlic, tomato, Sri Lankan spice blend and tomato paste and cook until fragrant, 1-2 minutes.

• Add baby broccoli, coconut milk, the water (for the curry), vegetable stock pot and the brown sugar and bring to the boil. • Reduce heat to medium and cook, stirring, until the veggies are softened, 5-6 minutes.

• Add tail-on prawns and simmer, stirring occasionally, until cooked, 4-5 minutes. • Add lime zest and a squeeze of lime juice, then season to taste.

TIP: Add more or less lime juice to taste. TIP: Add a splash more water if the sauce looks too thick!

• Thinly slice long chilli (if using). • Divide jasmine rice between bowls. Top with the Sri Lankan prawn and coconut curry. • Garnish with coriander, chilli and crushed peanuts. Serve with any remaining lime wedges. Enjoy!