Tanzanian Inspired Coconut Prawn Curry
with Jasmine Rice, Young Pea Pods and Peas
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 grams
Jasmine Rice
150 grams
King Prawns
(Contains Crustaceans)
1 unit(s)
Onion
30 grams
Tomato Puree
15 grams
Ginger Puree
1 sachet(s)
Ground Turmeric
1 sachet(s)
Zanzibar Style Curry Powder
(Contains Mustard)
180 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
80 grams
Young Pea Pods
120 grams
Peas
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt 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).
Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Halve, peel and thinly slice the onion.
When the rice has 10 mins remaining, pop a large saucepan on medium-high heat with a drizzle of oil.
Add the onion to the pan and stir-fry until softened, 4-5 mins. Season with salt and pepper.
Add the tomato puree, ginger puree, ground turmeric and Zanzibar style curry powder to the onion. Cook until fragrant, 1 min.
Stir in the coconut milk, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil.
Then stir in the prawns and young pea pods and cook for another 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
When cooked, stir in the peas and simmer until piping hot, 1-2 mins.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.
Fluff up the rice with a fork and share between your bowls.
Top with the prawn curry.
Enjoy!
