Thai Prawn and Veggie Curry
with Jasmine Rice
This Thai Prawn Curry with Rice is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
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
300
Cauliflower Florets
1
Thai Style Spice Blend
(Contains Sesame)
150
Jasmine Rice
1
Green Pepper
(May contain Celery)
1
Pak Choi
80
Green Beans
½
Lime
1
Coriander
45
Yellow Thai Style Paste
200
Coconut Milk
150
King Prawns
(Contains Crustaceans)
12.5
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
300
Water for the Rice
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Pop the cauliflower florets onto a baking tray and drizzle with oil. Season with salt and sprinkle on the Thai spice (add less if you don't like heat). Use your hands to rub the seasoning all over. Arrange in one even layer and roast until soft and golden, 20-25 mins.
Meanwhile, pour the water for the rice (see ingredients for amount) into a saucepan with 0.25 tsp of salt. Bring to the boil and once boiling, stir in the jasmine 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).
While the rice cooks, halve the pepper and discard the core and seeds. Chop into 2cm sized chunks, trim the bok choy. Separate the leaves and quarter widthways into roughly 2cm chunks. Trim the green beans and chop into thirds. Zest then cut the lime into wedges. Roughly chop the coriander (stalks and all).
Heat a splash of oil in a large saucepan over medium-high heat. Stir-fry the pepper and green beans until beginning to soften and colour, 4-5 mins. Stir in the yellow curry paste to coat and cook for a minute. Add the bok choy along with the coconut milk and the water (see ingredients for amount). Bring to the boil then turn the heat to medium-low.
Let the curry simmer until the beans are tender, 4-5 mins. When the cauliflower is ready, add it to the curry along with the prawns and stir to coat in the sauce. 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. Remove from the heat and stir in the soy sauce (see ingredients for amount you need - you may not need it all). Squeeze in some lime juice. Taste and add more, salt, pepper and lime juice if you feel it needs it. Fluff up the rice and stir in the lime zest and half the coriander.
Share the rice between your bowls and top with the fragrant curry. Finish with a sprinkle of the remaining coriander. Serve the remaining lime wedges alongside for squeezing over. Enjoy!
Step 5: If you've added prawns to your recipe, in the step above, when you add the cauliflower to the recipe, add the prawns too and and stir to coat in the sauce. 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. Continue with the recipe as instructed.
