Thai-Style Prawn & Green Bean Curry

Name: Thai-Style Prawn & Green Bean Curry with Asian Greens & Garlic Rice
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 clove garlic; 1.25 cup water (for the rice); 1 packet white rice; 1 packet Asian greens; 1 packet green beans; ½ lemon; 1 packet peeled prawns; 1 sachet satay seasoning; 1 packet Ginger Lemongrass Paste; 1 packet coconut milk; ¼ tsp salt; 1 tsp vinegar (white wine or rice wine); ¾ cup water; 1 tsp brown sugar; pinch chilli flakes

with Asian Greens & Garlic Rice

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A bowl of prawn curry is just what the doctor ordered. This one comes laced with Thai flavours that soak up the rice, prawn and veggies to perfection. A sprinkling of chilli flakes will also help kicking things up a notch.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

1 packet

white rice

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

1 packet

Asian greens

1 packet

green beans

lemon

1 packet

peeled prawns

(Contains: Crustaceans;)

1 sachet

satay seasoning

1 packet

Ginger Lemongrass Paste

1 packet

coconut milk

pinch

chilli flakes

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

¼ tsp

salt

1 tsp

vinegar (white wine or rice wine)

¾ cup

water

1 tsp

brown sugar

Nutritional Values

Energy (kJ)2639 kJ

Calories631 kcal

Fat25.2 g

of which saturates16.2 g

Carbohydrate76.8 g

of which sugars9.4 g

Dietary Fibre23.2 g

Protein23.4 g

Sodium1596 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Finely chop garlic. Drain and rinse white rice. In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add the water (for the rice), rice and a generous pinch of salt and bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.

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

• Meanwhile, roughly chop Asian greens. Trim and halve green beans. Slice lemon into wedges.

• 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 plate. season and set aside.

• While prawn is cooking, return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until just tender, 2-3 minutes. • Add satay seasoning and gingerlemongrass paste and cook, until fragrant, 1 minute.

• Stir in coconut milk, the salt, the vinegar, water (for the soup) and brown sugar. Bring to a boil, then reduce heat to medium and simmer until slightly thickened, 2-3 minutes. • Stir in Asian greens and cook, until wilted, 1 minute. • Remove from heat and add cooked prawns and a generous squeeze of lemon juice, stirring, until combined. Season to taste.

• Divide garlic rice between bowls. Serve with Thai-style coconut peeled prawns soup and any remaining lemon wedges. • Sprinkle soup with a pinch of chilli flakes (if using). Enjoy!