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.
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
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
2 clove
garlic
1 packet
green beans
1
capsicum
½ packet
mild Thai red curry paste
1 packet
coconut milk
1 packet
tails-on prawns
(Contains Crustacean;)
½
Long Chilli (Optional)
1 sachet
crispy shallots
1 packet
coriander
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
Cooking Steps
• 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!
• 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.
• SPICY! This is a mild paste, but use less if you're sensitive to heat! Add mild Thai red curry paste (see ingredients) 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.
• 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.
• Divide basmati rice between bowls. • Top with fragrant Thai prawn curry. • Garnish with crispy shallots, long chilli and coriander leaves to serve. Enjoy!