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!
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
1 sachet
Mild North Indian Spice Blend
1 packet
Crispy Shallots
1 packet
Mild Curry Paste
1 packet
Green beans
1 packet
baby leaves
200 g
Peeled Prawns
1 packet
Basmati Rice
1
Carrot
1 packet
Coconut Milk
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook over high heat until tender, 12 minutes. • Drain and return rice to saucepan.
• 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!