Veggie Dumplings, Prawns & Thai Red Curry Sauce
with Zesty Rice & Steamed Greens
- Gluten
- Sesame
- Wheat
- Soy
- Crustaceans
- Gluten
- May contain traces of allergens
Fragrant coconutty Thai red curry sauce poured over pillowy vegetable gyozas make for the a quick and cosy midweek dinner. Serve over zesty jasmine rice with steamed broccoli and green beans, finished with a scatter of spring onion.
Ingredients
1 packet
Jasmine rice
1
Broccoli
1
Spring Onion
1 packet
Vegetable Gyozas
(Contains: Gluten, Sesame, Wheat)
1 packet
Mild Thai Red Curry Paste
(Contains: Soy)
1 packet
Coconut Milk
1 packet
Green beans
200 g
Peeled Prawns
(Contains: Crustaceans)
Not included in your delivery
1 drizzle
olive oil
¼ cup
water (for the dumplings)
2 tsp
soy sauce
(Contains: Soy May be present: Gluten)
½ tsp
brown sugar
¼ cup
water (for the sauce)
Nutrition
Utensils
Cooking Steps
• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Chop broccoli (including stalk!) into small florets. • Trim green beans and roughly chop. Thinly slice spring onion. • Zest lemon to get a pinch and slice into wedges.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Set aside. • Wipe out the frying pan, then return to medium high heat with a drizzle of olive oil. • When the oil is hot, add vegetable gyoza, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (for the dumplings) (watch out, it may spatter!) and cover with foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. Transfer to a plate and cover to keep warm.
• While the gyozas are cooking, add broccoli, green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave veggies on high until just tender, 2-4 minutes. • Drain veggies, then return to the bowl with a drizzle of sesame oil. Season to taste and cover to keep warm.
• When the gyozas are done, wipe out frying pan and return to medium heat with a drizzle of olive oil. • SPICY! This is a mild paste, but use less if you're sensitive to heat! Add Mild Thai red curry paste and cook, until fragrant, 1 minute. • Stir in prawns, coconut milk, the soy sauce, brown sugar and a splash of water, and simmer until slightly reduced, 2-3 minutes. • Remove pan from heat and add a generous squeeze of lemon juice. Season to taste.
• To pan with rice, stir through lemon zest until combined. • Divide zesty rice and steamed greens between bowls. Top with veggie dumplings, prawns and red curry sauce. Garnish with spring onion and serve with any remaining lemon wedges. Enjoy!
