Mild Thai Red Prawn Curry & Brown Rice
with Asian Greens & Bamboo Shoots
Who needs takeaway when you can whip up this creamy curry with a kick. Our Thai red curry paste is the not so secret ingredient, adding a depth of flavour that's the perfect ratio of savoury to sweet.
This recipe is under 650kcal per serving.
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
brown rice
½ packet
bamboo shoots
1 packet
Asian greens
1 packet
peeled prawns
(Contains Crustacean;)
1 packet
garlic paste
1 packet
coconut milk
1 packet
mild Thai red curry paste
Not included in your delivery
olive oil
½ tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
sugar
Nutritional Values
Utensils
Instructions
• Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to a boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain and return to saucepan.
• While the rice is cooking, drain bamboo shoots (see ingredients). • Roughly chop Asian greens.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, add peeled prawns and cook, tossing, until pink and starting to curl up, 3-4 minutes. • Add garlic paste and cook until fragrant, 1 minute.
• SPICY! This is a mild paste, but use less if you're sensitive to heat! Reduce heat to medium-high. Add mild Thai red curry paste and cook, stirring, until coated and fragrant, 1 minute. • Add coconut milk, the soy sauce, the sugar, bamboo shoots, Asian greens and a splash of water and stir to combine.
• Reduce heat to low and simmer until the veggies are tender, 3-4 minutes.
• Divide brown rice between bowls. • Top with mild Thai red prawn curry to serve. Enjoy!