Korma Style Spiced Double Prawn Pilaf
with Carrot, Garlicky Green Beans and Coriander Dressing
This delicious Korma Style Spiced Double Prawn Pilaf has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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
Onion
1
Garlic Clove
50
Korma Curry Paste
(Contains Mustard)
150
Basmati Rice
10
Vegetable Stock Paste
(Contains Celery)
80
Green Beans
1
Carrot
½
Lime
1
Coriander
300
King Prawns
(Contains Crustaceans)
75
Low Fat Natural Yoghurt
(Contains Milk)
Not included in your delivery
300
Water for the Rice
1
Olive Oil for the Dressing
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 style paste and half the garlic, then cook for 1 min more.
Stir the rice, veg stock paste and cold 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. Trim and coarsely grate the carrot (no need to peel). Zest and halve the lime.
Finely chop the coriander (stalks and all), then pop into a small bowl with a squeeze of lime juice and the olive oil for the dressing (see pantry for amount). Season with salt and pepper, then mix together.
Taste and add more salt, pepper and lime juice if needed, then set your coriander dressing aside.
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.
Once charred, add the prawns to the beans and stir-fry for 3-4 mins.
Stir in the remaining garlic and cook for 1 min more, then remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. 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 grated carrot. Add the rice and lime zest to the prawn pan and stir together until combined. Taste and add salt and pepper if needed.
Spoon the prawn pilaf into bowls, then drizzle with the coriander dressing and add a dollop of yoghurt.
Cut the remaining lime into wedges and serve alongside for squeezing over.
Enjoy!
