Double Prawn Moilee-Style Curry & Garlic Rice

Name: Double Prawn Moilee-Style Curry & Garlic Rice with Asian Greens & Crushed Peanuts
Total time: 30 min
Yield: 2
Cuisine: Sri Lankesisk
Ingredients: 1 Red Onion; 1 Tomato; 1 sachet mild sambal seasoning; 1 packet Basmati Rice; 1 Lime; 2 Garlic; 1 Asian Greens; 1 packet Crushed Peanuts; 1 packet Coconut Milk; 400 g Peeled Prawns

with Asian Greens & Crushed Peanuts

Get up to $175 off

Take your taste buds on a tropical getaway! This prawn curry is rich, fragrant, and packed with warm spice, served with fluffy garlic rice, tender Asian greens, and a sprinkle of crushed peanuts for extra crunch. It's sunshine in a bowl!

Allergens:

Peanuts

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

Red Onion

Tomato

1 sachet

mild sambal seasoning

1 packet

Basmati Rice

Lime

Garlic

Asian Greens

1 packet

Crushed Peanuts

1 packet

Coconut Milk

400 g

Peeled Prawns

Nutrition Values

Calories607 kcal

Energy (kJ)2540 kJ

Fat22.3 g

of which saturates15.7 g

Carbohydrate75.9 g

of which sugars9.8 g

Dietary Fibre10.6 g

Protein41.3 g

Sodium1740 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 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. • Keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, roughly chop Asian greens. Finely chop tomato. Slice onion (see ingredients) into thin wedges. Slice lime into wedges. • Pat dry peeled 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 (cook in batches if your pan is getting crowded). • Transfer to a bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and tomato, tossing, until softened, 3-4 minutes. • Add Sri Lankan spice blend and remaining garlic. Cook until fragrant, 1-2 minutes.

• Add Asian greens and coconut milk and cook, stirring, until sauce is slightly thickened, 1-2 minutes. • Remove pan from heat, stir through cooked prawns and add a generous squeeze of lime juice. Season with salt and pepper to taste. TIP: Add a splash of water to loosen the curry, if needed.

• Divide garlic rice between bowls. Top with prawn moilee-style curry. • Sprinkle with crushed peanuts. Serve with remaining lime wedges. Enjoy!