Coconut Prawn Korma
with Green Beans, Chickpeas and Rice
Easy-to-make, mild and healthy, this prawn curry recipe is a HelloFresh customer favourite. Chef Gaby has perfected the creamy curry sauce, gently combining coconut milk with our special korma spice blend and packing in lots of crunchy green beans to boost your five a day intake.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Jasmine Rice
200
Coconut Milk
80
Green Beans
150
King Prawns
(Contains Crustaceans)
1
Onion
1
Chickpeas
1
Garlic Clove
50
Korma Curry Paste
(Contains Mustard)
Not included in your delivery
300
Water for the Rice
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).Trim the green beans then chop into thirds. Drain and rinse the chickpeas in a colander.
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Heat a drizzle of oil in a large frying pan medium high heat. Add the onion and cook, stirring occasionally, until soft and golden, 5-6 mins. Add the garlic and korma curry paste and cook, stirring, for 1 minute. Add the coconut milk and water (see ingredients for amounts), season with salt and pepper and bring to a simmer. Lower the heat to medium and simmer for 3 mins.
Add the green beans to the curry and stir through. Cover with a lid (or some foil) and simmer until almost cooked, 4-5 mins.
Add the prawns and drained chickpeas to the curry. Stir them through the sauce, cover again with a lid or foil then continue to simmer until the prawns are cooked through, 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Taste and season with more salt and pepper if you like. Add a splash of water to loosen the curry if you like.
Fluff up the rice with a fork then divide between bowls and top with the curry. Enjoy!
