Thai Red Curry Prawn Fried Rice
with Lime, Coriander & Cashews
Add warming red curry paste and zingy ginger, lemongrass and lime to fried rice, and you have a Thai twist on a classic dish that tastes totally new. Top it with a chilli fried egg to bring it all together.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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 sachet
vegetable stock powder
1
carrot
1
capsicum
2 clove
garlic
½
lime
1 pinch
chilli flakes
1 bag
coriander
½ sprig
spring onion
1 packet
crispy shallots
1 packet
Ginger Lemongrass Paste
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 bag
Asian greens
1 packet
prawns
(Contains Crustacean;)
½ packet
mild Thai red curry paste
½
Long Chilli
Not included in your delivery
olive oil
1.5 cup
water
2
eggs
(Contains Egg;)
½ tbs
brown sugar
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with the boiled water. Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 10 minutes. • Drain, then set aside.
• While the rice is cooking, finely chop carrot, capsicum and garlic. Roughly chop Asian greens. • Roughly chop coriander. Thinly slice spring onion. • Zest lime to get a good pinch, then slice into wedges. Thinly slice long chilli (if using).
• In a large frying pan, heat a drizzle of olive oil over high heat. • Stir-fry prawns, carrot, capsicum and green beans, tossing, until prawns are pink and starting to curl up, 4-5 minutes. • Add garlic and ginger lemongrass paste and cook until fragrant, 1-2 minutes.
• To the pan with the veggies, add mild Thai red curry paste (see ingredients), the brown sugar and vegetable stock powder. Cook, stirring regularly, until excess moisture is evaporated, 2-3 minutes. • Add cooked rice, stirring, until combined and heated through, 2 minutes. • Remove pan from heat. Stir through spring onion, 1/2 the coriander, a generous squeeze of lime juice and the salt. Set aside.
• In a medium frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 2-3 minutes. • Sprinkle with a pinch of chilli flakes (if using).
• Divide Thai red curry veggie fried rice between bowls. Top with chilli fried egg. • Garnish with crispy shallots, roasted cashews, another pinch of chilli flakes (if using) and remaining coriander. • Serve with remaining lime wedges. Enjoy!