Golden Coconut Prawn Curry
with Garlic Rice & Coriander
Embark on a culinary journey with our golden curry, a harmonious blend of tender prawns bathed in a rich coconutty sauce. With pops of carrot and green beans throughout, this exotic dish promises a perfect balance of freshness and creaminess.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 clove
garlic
1 packet
basmati rice
1
carrot
1 bag
green beans
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 sachet
Sweet Soy Seasoning
(Contains Gluten, Soy; )
1 packet
Katsu Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
coconut milk
½ bag
coriander
1 packet
Crispy Shallots
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
1 tsp
soy sauce
(Contains Gluten, Soy; )
¼ cup
water (for the curry)
Nutrition Values
Utensils
Instructions
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice carrot into half-moons. Trim and halve green beans. • Discard any liquid from white fish fillets packaging. Slice fish in half crossways to get 1 piece per person.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and green beans, stirring, until tender, 5-6 minutes. • Add sweet soy seasoning and remaining garlic and cook, until fragrant, 1 minute.
• Reduce heat to medium, then add katsu paste, coconut milk, the soy sauce and water (for the curry) and simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat, then return cooked prawns, stirring to combine. Season to taste.
• Divide garlic rice between bowls. • Top with golden coconut prawn curry. Tear over coriander and sprinkle over crispy shallots to garnish. Enjoy!