Prawn Thai Red Curry
with Chilli & Crispy Shallots
If you’re looking for an escape from the everyday, the aromatic flavours of Thai food are here to transport you. With crispy shallots, coriander and red curry paste, this delightful prawn curry is pure indulge-ism.
This recipe is under 650kcal per serving.
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
basmati rice
(May be present: Wheat, Gluten, Soy. )
2 clove
garlic
1
carrot
1 bag
coriander
1 bag
green beans
1
capsicum
1 packet
coconut milk
1 packet
prawns
(Contains Crustacean;)
1 packet
crispy shallots
½
Long Chilli (Optional)
1 packet
mild Thai red curry paste
Not included in your delivery
olive oil
1.5 cup
water
½ tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• In a medium saucepan, add the water and bring to the boil. Add basmati rice, stir, cover with a lid and reduce the heat to low. • Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, thinly slice carrot into half-moons. • Finely chop garlic. • Trim green beans and cut into thirds. • Cut capsicum into bite-sized chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot, green beans and capsicum. • Cook, stirring, until tender, 4-5 minutes.
• Add mild Thai red curry paste and garlic and cook, stirring, until fragrant, 1 minute. • Add coconut milk and bring to the boil. Add the soy sauce and the brown sugar. Reduce heat to medium and cook, stirring, until slightly reduced, 1-2 minutes.
• Add prawns to the sauce and simmer, stirring occasionally, until cooked, 4-6 minutes. • Thinly slice the long chilli (if using).
TIP: The prawns are cooked when pink on the outside and opaque all the way through. TIP: Add a dash of water if the sauce is too thick.
• Divide the basmati rice between bowls. • Top with the prawn Thai red curry. • Garnish with crispy shallots, long chilli and coriander leaves to serve. Enjoy!