Get gourmet with this gorgeous prawn dish, brought together with a creamy coconut sauce and tender veggies, plus a squeeze of lime for the perfect balance of flavours.
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.
long red chilli
vegetable stock pot
roasted cashews(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
Sri Lankan spice blend(ContainsGlutenMay be present Gluten)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
water (for the rice)
water (for the curry)
Add the water (for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the 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 the red onion. Finely chop the garlic. Zest the lime to get a good pinch, then slice into wedges. Roughly chop the tomato. Cut the baby broccoli into 2cm pieces. Roughly chop the coriander.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the red onion and cook until slightly softened, 2-3 minutes. Add the ginger paste, garlic, tomato, Sri Lankan spice blend and tomato paste and cook until fragrant, 1-2 minutes.
Add the baby broccoli, coconut milk, the water (for the curry), vegetable stock pot and brown sugar and bring to the boil. Reduce the heat to medium and cook, stirring, until the veggies are softened, 5-6 minutes.
Add the prawns and simmer, stirring occasionally, until cooked, 4-5 minutes. Add the 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 the long red chilli (if using). Divide the jasmine rice between bowls. Top with the Sri Lankan prawn and coconut curry. Garnish with the coriander, chilli and roasted cashews. Serve with any remaining lime wedges.