Indonesian Spiced Fragrant Chicken and Prawn Curry
with Green Beans and Jasmine Rice
Looking for a super quick and tasty midweek dinner option? Try cooking up our Indonesian Spiced Fragrant Chicken and Prawn Curry in just 15 minutes for a delicious and speedy meal.
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
80 grams
Green Beans
240 grams
Diced British Chicken Breast
150 grams
Jasmine Rice
1 unit(s)
Lime
30 grams
Tomato Puree
15 grams
Ginger Puree
1 sachet(s)
Indonesian Style Spice Mix
180 milliliter(s)
Coconut Milk
10 grams
Chicken Stock Paste
150 grams
King Prawns
(Contains Crustaceans)
Not included in your delivery
½ tsp
Sugar
Nutritional information
Utensils
Instructions
- Boil a half-full kettle.
- While it boils, trim the green beans, cut into thirds.
- Heat a drizzle of oil in a frying pan on medium-high heat. Drain the prawns.
- Once hot, fry the prawns, chicken and green beans, 5-6 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat and prawns.
- Meanwhile, pour the boiled water into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- While the rice cooks, quarter the lime.
- Stir the tomato puree, ginger puree, Indonesian style spice mix, coconut milk, chicken stock paste and sugar (see pantry) into the frying pan.
- Lower the heat and simmer, 3-4 mins. IMPORTANT: Cook the chicken so there's no pink in the middle and the prawns are opaque.
- Add a squeeze of lime juice. Taste and season with salt and pepper if needed.
- Once the rice is cooked, drain. Share out between your bowls.
- Spoon over the prawn and chicken curry.
- Serve with any remaining lime quarters for squeezing over.
Enjoy!
