Mumbai Prawn & Coconut Curry

Name: Mumbai Prawn & Coconut Curry with Crushed Peanuts & Jasmine Rice
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1.25 cup water (for the rice); 1 packet jasmine rice; 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; ½ cup water (for the curry); 1 packet vegetable stock pot; 1 tsp brown sugar; 1 packet tails-on prawns; 1 packet crushed peanuts

with Crushed Peanuts & Jasmine Rice

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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.

Allergens:

Crustaceans

•Peanuts

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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

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

red onion

3 clove

garlic

lime

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: Crustaceans;)

1 packet

crushed peanuts

(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, 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

Nutritional Values

Energy (kJ)3033 kJ

Fat25.8 g

of which saturates16.5 g

Carbohydrate89.4 g

of which sugars21.8 g

Protein30.1 g

Sodium2318 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

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 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!