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Fragrant Butternut Curry with Prawns

Fragrant Butternut Curry with Prawns

Fragrant Butternut Curry with Prawns

with chilli flakes and crunchy peanuts

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A recipe conveniently customised just to your liking.

Tags:

Eat Me First

•Quick

Allergens:

Peanut

•Crustaceans

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

1 pack(s)

Coconut Milk

150 grams

Jasmine Rice

20 grams

Peanuts

(Contains: Peanut)

120 grams

Peas

1 unit(s)

Scallion

1 unit(s)

Lime

1 sachet(s)

Dried Chilli Flakes

1 sachet(s)

Massaman Curry Paste

300 grams

Diced Butternut Squash

160 grams

Prawns

(Contains: Crustaceans)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Oil

to taste

Pepper

Nutrition Values

Energy (kJ)3180 kJ

Energy (kcal)760 kcal

Fat31.6 g

of which saturates17.1 g

Carbohydrate95.4 g

of which sugars19.3 g

Dietary Fiber6.8 g

Protein30.4 g

Cholesterol0.3 mg

Salt3.6 g

Potassium223.8 mg

Calcium13.3 mg

Iron0.5 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Pan with Lid

•Pot with Lid

Cooking steps

Cook the Rice

1

Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil.
Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
Once cooked, remove the pot from the heat.
Set aside for 12 mins or until ready to serve (the rice will continue to cook in its own steam).

Get Prepped

2

Trim and thinly slice the scallion. Quarter the lime.
Stir the coconut milk (or shake the packet) to dissolve any lumps.
Place a large pan over medium-high heat with a good glug of oil.
Once hot, fry the prawns and butternut until just golden, 5-7 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.

Simmer the Curry

3

Add the lemongrass paste and fry until fragrant, 2-3 mins.
Stir in coconut milk, massaman paste, chilli flakes (use less if you don't like spice) and 75ml water (per 2P).
Cover and simmer until the butternut is softened, 8-10 mins. When there's 1 min of cooking time left, add the peas and allow to warm through.
Season to taste with salt and pepper. Add a splash of water if you feel it's too thick.

Dish Up

4

Divide the fragrant rice and curry between deep plates or bowls.
Scatter sliced scallion and peanuts over the top.
Finish off with a squeeze of lime juice.
Serve any remaining lime wedges alongside.

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