Fuss-Free Thai Red Chickpea, Prawn & Veggie Curry
with Rapid Rice & Coriander
It’s got a creamy coconut base, just the right kick of heat, and loads of veggies, chickpeas and prawns to keep things hearty. Easy to make, even easier to love.
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 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Garlic Paste
1 packet
Coriander
1 packet
Coconut Milk
1 packet
Chickpeas
1 packet
Asian Greens
1 packet
Trimmed Green Beans
1 packet
Mild Thai Red Curry Paste
190 g
Peeled Prawns
(Contains: Crustaceans;)
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and set aside.
• Meanwhile, drain and rinse chickpeas. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot & zucchini mix and trimmed green beans, tossing, until tender, 5-6 minutes.
• SPICY! This curry paste is hot! Add less if you're sensitive to heat! Add mild Thai red curry paste, garlic paste and chickpeas, cook, stirring, until coated and fragrant, 1 minute. • Add cooked prawns, coconut milk, the soy sauce, brown sugar and water, simmer until slightly thickened, 2-3 minutes. Season to taste.
• Divide rapid rice between bowls. Top with Thai red chickpea, prawn and veggie curry. Tear over coriander to serve. Enjoy!
