Golden Coconut Prawn Curry

Name: Golden Coconut Prawn Curry with Garlic Rice & Coriander
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 Garlic; 1 sachet Coriander; 280 g Hoki Fillets; 1 packet Green beans; 1 packet Basmati Rice; 1 packet Katsu Paste; 1 packet Crispy Shallots; 1 Carrot; 1 packet Sweet Soy Seasoning; 1 packet Coconut Milk

with Garlic Rice & Coriander

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Allergens:

Fish

•Wheat

•Gluten

•Soy

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 sachet

Coriander

280 g

Hoki Fillets

(Contains: Pesce; )

1 packet

Green beans

1 packet

Basmati Rice

1 packet

Katsu Paste

(May be present: Sesamsamen, Soja, Pesce, Weizen, Glutenhaltiges Getreide, Uova, Latte, Mandeln. )

1 packet

Crispy Shallots

Carrot

1 packet

Sweet Soy Seasoning

(Contains: Hvede, Gluten, Soja; )

1 packet

Coconut Milk

Nutrition Values

Calories546 kcal

Energy (kJ)2280 kJ

Fat21.2 g

of which saturates16.5 g

Carbohydrate80.3 g

of which sugars12.2 g

Dietary Fibre5.9 g

Protein35.6 g

Sodium1090 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• 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.

If you've upgraded to prawns, in a large frying pan, heat a 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.

-----------------------CCM TEXT---------------------- • 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.

Return prawns at the end here.

-------------------CCM TEXT----------------- • 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.

-------------------CCM TEXT----------------------- • Divide garlic rice between bowls. • Top with golden coconut prawn curry. Tear over coriander and sprinkle over crispy shallots to garnish. Enjoy!