Mumbai Prawn & Coconut Curry
with Crushed Peanuts & Jasmine Rice
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.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
red onion
3 clove
garlic
½
lime
1
tomato
1 bunch
baby broccoli
1 packet
coriander
1 packet
ginger paste
1 sachet
Mumbai spice blend
1 packet
tomato paste
1 packet
coconut milk
1 packet
vegetable stock pot
1 packet
tails-on prawns
(Contains Crustacean;)
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
½ cup
water (for the curry)
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
Nutritional Values
Utensils
Instructions
• 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 and baby broccoli, stirring, until slightly softened, 2-3 minutes. • Add ginger paste, garlic, tomato, Mumbai spice blend and tomato paste and cook until fragrant, 1-2 minutes.
• Add coconut milk, the water (for the curry), vegetable stock pot and the brown sugar to the pan and bring to the boil.
• Reduce heat to medium, add tail-on prawns and simmer, stirring occasionally, until pink and starting to curl up and curry is slightly thickened, 3-5 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 Mumbai prawn and coconut curry. • Garnish with coriander, chilli and crushed peanuts. Serve with any remaining lime wedges. Enjoy!