Korma Spiced Prawn Pilaf
with Garlicky Green Beans
This Korma Spiced Prawn Pilaf uses the Indian technique of pilaf, a sautéed rice dish, flavouring it with warming korma curry paste and sweet mango chutney. Stir through juicy king prawns and green beans for colour and texture. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
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
1 unit(s)
Onion
1 unit(s)
Garlic Clove
50 grams
Korma Curry Paste
(Contains Mustard)
150 grams
Basmati Rice
10 grams
Vegetable Stock Paste
80 grams
Green Beans
½ unit(s)
Lime
150 grams
King Prawns
(Contains Crustaceans)
40 grams
Mango Chutney
75 grams
Low Fat Natural Yoghurt
(Contains Milk)
Not included in your delivery
300 milliliter(s)
Water for the Rice
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a medium saucepan (with a tight-fitting lid) on medium-high heat.
Once hot, add the onion and cook, stirring occasionally, until softened, 5-6 mins.
Stir in the korma curry paste and half the garlic, then cook for 1 min more.
Stir the rice, veg stock paste and water for the rice (see pantry for amount) into the onion pan and bring to the boil.
Once boiling, turn the heat down to medium and cover with the lid.
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).
While the rice cooks, trim the green beans and cut into thirds.
Zest and halve the lime (see ingredients for amount).
When the rice has 10 mins left, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the green beans and season with salt and pepper. Stir-fry until starting to char, 3-4 mins.
Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Once the beans are charred, add the prawns to the pan and stir-fry for 3-4 mins.
Stir in the remaining garlic and cook for 1 min more, then remove from the heat. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Once the rice is cooked, fluff it up with a fork and stir through the mango chutney.
Add the mango rice, lime zest and a good squeeze of lime juice to your pan of prawns and beans. Stir together until combined.
Taste and add salt, pepper and more lime juice if needed.
Spoon the prawn pilaf into bowls, then top with a dollop of yoghurt.
Cut the remaining lime into wedges and serve alongside for squeezing over.
Enjoy!
