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Coconut Chicken, Prawns & Veggie Curry
Coconut Chicken, Prawns & Veggie Curry

Coconut Chicken, Prawns & Veggie Curry

with Rice & Flatbreads

Enjoy this sunset in a bowl, the glowing curry is brimming with veggies, chicken and prawns. The hint of coconut gives it a touch of sunny flavour and you can soak it all up with fluffy flatbreads, perfect for dipping.

The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:
High Protein
Kid Friendly
Bestseller
Allergens:
Crustaceans
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

1 sachet

Mild North Indian Spice Blend

320 g

Chicken Thigh

200 g

Peeled Prawns

(Contains: Crustaceans; )

2

Flatbread

(Contains: Wheat, Gluten, Soy; May be present: Milk, Almond, Brazil nut, Walnut, Peanuts, Eggs, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew, Sesame. )

1

Celery

1

Courgette

1 sachet

Mumbai Spice Blend

1 sachet

Chicken-Style Stock Powder

1

Carrot

2

Garlic

1 packet

Coconut Milk

1 packet

Microwavable Basmati Rice

Not included in your delivery

1 drizzle

olive oil

½ cup

Water

Nutrition Values

Energy (kJ)3400 kJ
Calories813 kcal
Fat40.6 g
of which saturates20.2 g
Carbohydrate84.5 g
of which sugars10.6 g
Dietary Fibre8.3 g
Protein56.3 g
Cholesterol0 mg
Sodium2570 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.

Utensils

Large Pan
Baking Paper

Cooking Steps

Get prepped
1

• Cut carrot into half-moons. • Thinly slice celery. • Finely chop garlic. • Cut chicken thigh into 2cm chunks.

Cook the chicken, prawns & veggies
2

• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chicken, prawns, carrot and celery until browned, 3-4 minutes. • Add Mumbai spice blend, mild North Indian spice blend and garlic. Cook until fragrant, 1 minute. • Add coconut milk, the water and chicken-style stock powder, then bring to the boil. Little cooks: Kids can help by measuring the water.

Simmer the curry
3

• Reduce heat to medium-low, then simmer until veggies are tender and chicken is cooked through, 5-8 minutes.
• Meanwhile, place flatbreads on a lined oven tray. Drizzle each with olive oil and season with salt. 
• Bake until warmed through, 4-7 minutes. 

TIP: Chicken is cooked through when it's no longer pink inside. 

Finish & serve
4

• Microwave basmati rice until steaming, 2-3 minutes. • Divide coconut chicken and veggie curry between bowls. • Serve with rice and flatbreads. Enjoy!

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