Fragrant Thai Prawn Curry
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Fragrant Thai Prawn Curry

Fragrant Thai Prawn Curry

with Green Beans, Capsicum & 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 a mild Thai red curry paste, this delightful prawn curry is pure indulge-ism.

Allergens:
Gluten
Soy
Crustacean

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

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

1

carrot

2 clove

garlic

1 packet

green beans

1

Capsicum

1 packet

mild curry paste

1 packet

coconut milk

1 packet

Tail-On Prawns

(Contains Crustacean;)

½

Long Chilli (Optional)

1 packet

crispy shallots

1 packet

coriander

Not included in your delivery

olive oil

1.25 cup

water

½ tbs

soy sauce

(Contains Gluten, Soy;)

1 tsp

brown sugar

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Nutritional Values

Energy (kJ)2739 kJ
Fat27.6 g
of which saturates17.3 g
Carbohydrate83.6 g
of which sugars17.9 g
Protein24.3 g
Sodium2089 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• In a medium saucepan, add the water and bring to the boil. Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from 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!

2
2

• 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.

3
3

• 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.

4
4

• Add mild curry paste and garlic and cook, stirring, until fragrant, 1 minute. • Add coconut milk and bring to the boil. Add the soy sauce and brown sugar. Reduce heat to medium and cook, stirring, until slightly reduced, 1-2 minutes.

5
5

• Add tail-on prawns to the sauce and simmer, stirring occasionally, until pink and starting to curl up, 4-6 minutes. • Thinly slice 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.

6
6

• Divide basmati rice between bowls. • Top with fragrant Thai prawn cutlet curry. • Garnish with crispy shallots, long chilli and coriander leaves to serve. Enjoy!