Mild Coconut Chicken, Prawn Curry
with Capsicum & Crushed Peanuts
Ready to make restaurant-worthy chicken & prawn masala in your own kitchen in just about 25 minutes? It’s as easy as: 1. Brown your chicken. 2. Simmer it in a creamy sauce laced with aromatic spices and umami-packed tomato paste. 3. Spoon it all over fluffy rice with fresh herbs and crunchy peanuts. Oh, and how could we forget 4. Dig the heck in!
We’ve replaced the baby broccoli in this recipe with carrot due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Ingredients
1 packet
basmati rice
1
capsicum
1
carrot
1 packet
chicken thigh
½ packet
tomato paste
1 sachet
Mumbai Spice Blend
1 sachet
Chicken-Style Stock Powder
1 packet
coconut milk
1 packet
baby leaves
1 packet
coriander
1 packet
Crushed Peanuts
(Contains: Peanut; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Peeled Prawns
(Contains: Crustacean/Crustacé; )
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• In 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 the rice is cooking, thinly slice capsicum. Cut carrot into thirds. Cut chicken thigh into 2cm chunks. • 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 bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Reduce frying pan heat to medium-high, then add a drizzle of olive oil and cook capsicum and carrot until just tender, 5-6 minutes. • Add tomato paste (see ingredients) and Mumbai Spice Blend and cook until fragrant, 1 minute. • Add chicken-style stock powder, coconut milk, the honey and a splash of water. Simmer until the sauce has thickened slightly, 3-4 minutes. • Stir in baby leaves until just wilted, 1 minute. Season to taste.
• Tear coriander leaves. • Divide basmati rice between bowls. Top with mild coconut chicken, prawns and carrot curry. • Garnish with coriander and crushed peanuts to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnishes!