This is our first time featuring this yellow curry paste and we know you’re going to just love it. Stirring through a bit of this stuff means a tasty fried rice with no boring bits in sight! It’s a mild, fragrant blend, but if you’re a bit sheepish about spice, try adding half of the mixture first and adjusting the spice level as you see fit. Enjoy this fresh take on an old takeaway classic, complete with beautiful fresh prawns and crunchy veggies throughout.
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.
yellow curry paste(May be present Crustacea)
To prepare the ingredients, rinse the prawns. Finely dice the zucchini and red capsicum. Finely slice and separate the white and green parts of the spring onion. Peel and crush the garlic. Lastly, cut the lime into wedges.
Place the Jasmine rice into a sieve and rinse it with cold tap water until the water runs clear. Place the rice and the water in a medium saucepan over a high heat and bring to the boil. Reduce the heat to medium and simmer uncovered for 10-12 minutes or until the rice is soft. Drain well.
Meanwhile, heat the vegetable oil in a large wok or frying pan over a high heat. Add the prawns and cook, turning, for 1-2 minutes or until they just turn pink. Remove from the pan and set aside. Add the zucchini, red capsicum and the white parts of the spring onion. Stir fry for 2-3 minutes or until just tender. Add in the garlic, yellow curry paste and fish sauce and cook, stirring, for 1 minute or until fragrant. Add the rice, prawns and the green parts of the spring onion and stir until everything is evenly coated in the paste. Squeeze in the juice of the lime wedges. Remove from the heat.
To serve, divide the fried rice between bowls.