Prawn Korma Curry
with Rice & Crispy Shallots
- Soy
- Crustaceans
There's nothing like mildly-spiced curry made with creamy coconut milk for a warming weeknight meal. Make sure to use the fluffy rice to soak up all that delicious goodness!
Ingredients
1 sachet
Mild North Indian Spice Blend
1 packet
Crispy Shallots
1 packet
Mild Curry Paste
(Contains: Soy; )
1 packet
Green beans
1 packet
Baby Leaves
200 g
Peeled Prawns
(Contains: Crustaceans; )
1 packet
Basmati Rice
1
Carrot
1 packet
Coconut Milk
Nutrition Values
Utensils
Cooking Steps
• To a medium saucepan, add the water and bring to the boil. Add basmati rice, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then
remove pan from heat and 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!
• While rice is cooking, thinly slice carrot into half-moons. Trim green beans and cut into thirds.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans until tender, 4-5 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil.
• Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Add mild curry paste, coconut milk and the brown sugar, then return veggies to the pan and cook until thickened, 2-3 minutes.
• Stir through baby spinach leaves until just wilted. Season to taste.
• Divide rapid rice between bowls.
• Top with prawn korma curry.
• Sprinkle over crispy shallots to serve. Enjoy!
