Creamy Coconut & Prawn Sri Lankan Curry
with Cashew Nuts & Jasmine Rice
We’re beyond excited to bring you this gorgeous prawn dish with a creamy coconut sauce and crisp veggies, all topped off with cashews and a squeeze of lime.
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
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
eschalots
1 knob
ginger
3 clove
garlic
½
lime
2
tomato
1 bunch
baby broccoli
1 bag
coriander
1 sachet
Sri Lankan spice blend
(Contains Gluten, Wheat;)
1 sachet
tomato paste
1 box
coconut cream
1 tub
chicken stock pot
1 packet
prawns
(Contains Crustacean;)
1
long red chilli
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
¾ cup
water (for the curry)
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
Add the water (for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and 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 the eschalot. Finely grate the ginger and garlic. Zest the lime to get a good pinch, then slice into wedges. Roughly chop the tomato. Cut the baby broccoli into 2cm pieces.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the eschalot and cook until slightly softened, 2-3 minutes. Add the ginger, garlic, tomato, Sri Lankan spice blend and tomato paste and cook until fragrant, 1-2 minutes.
Add the baby broccoli, coconut cream, water (for the curry), chicken stock pot and brown sugar and bring to the boil. Reduce the heat to medium and cook, until the veggies have softened, 5-6 minutes.
Add the prawns to the sauce and simmer, stirring occasionally, until cooked, 4-5 minutes. Add the lime zest, a squeeze of lime juice and generously season with salt and pepper. TIP: Add more or less lime juice to taste. Add a splash more water if the sauce looks too thick.
Roughly chop the coriander. Thinly slice the long red chilli (if using). Divide the jasmine rice between bowls. Top with the creamy coconut & prawn Sri Lankan curry. Garnish with the coriander, chilli and roasted cashews. Serve with any remaining lime wedges.