Caribbean-Spiced Prawns & Coconut Sauce
with Garlic Rice & Zesty Veggies
Mix things up with this delight of a dinner - which will have you cooking prawns like a pro. With hints of sweet pimento, nutmeg and cumin, our mild Caribbean jerk seasoning works a treat with the juicy prawns and creamy coconut sauce, complete with a squeeze of lime to cut the richness.
This recipe is under 650kcal per serving.
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.
Ingredients
3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
½
lime
1 tin
sweetcorn
1 bag
baby spinach leaves
1 packet
prawns
(Contains Crustacean;)
1 tin
coconut milk
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, bring to the boil, then reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, cut carrot into thin sticks. Zest lime to get a good pinch, then slice into wedges. Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and sweetcorn, tossing, until tender, 4-5 minutes. Add baby spinach leaves and cook until wilted, 1-2 minutes. • Stir in lime zest, then transfer veggies to a bowl. Season to taste and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook prawns and 1/2 the mild Caribbean jerk seasoning, tossing, until prawns are pink and starting to curl up, 3-4 minutes. Transfer prawns to a bowl. • Return pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic and Caribbean seasoning, stirring, until fragrant, 1 minute. • Stir through coconut milk and simmer until slightly thickened, 2-3 minutes. Remove from heat and stir through a squeeze of lime juice. Season to taste.
• Divide garlic rice between bowls. • Top with zesty veggies and Caribbean-spiced prawns. Spoon over coconut sauce. • Serve with any remaining lime wedges. Enjoy!