Golden Goan-inspired Prawn Curry
with fluffy rice and corianderCalories
:
694 kcalProtein
:
21.6g proteinTotal
:
35 minutesDifficulty
:
EasyBlender Needed
Eat Me First
Allergens:
- Mustard
- Crustaceans
- Spelt (wheat)
- Cereals containing gluten
- Kamut (wheat)
- Mustard
- Oats
- Rye
- Wheat
- Barley
- Khorasan (wheat)
- Milk
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
150 grams
Rice
5 grams
Coriander
1 unit(s)
Chilli
2 unit(s)
Onion
2 unit(s)
Garlic
2 unit(s)
Tomato
1 unit(s)
Lime
1 pack(s)
Coconut Milk
1 sachet(s)
Curry Powder
(May be present: Spelt (wheat), Cereals containing gluten, Kamut (wheat), Mustard, Oats, Rye, Wheat, Barley, Khorasan (wheat), Milk)
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
160 grams
King Prawns
(Contains: Crustaceans)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2903 kJ
Energy (kcal)694 kcal
Fat27.7 g
of which saturates16 g
Carbohydrate91 g
of which sugars12.6 g
Dietary Fiber6.4 g
Protein21.6 g
Salt2 g
Potassium568.5 mg
Calcium51.4 mg
Iron1.5 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 your delivered box.
Cooking Steps
1
- Rinse the rice to remove excess starch.
- 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, and cook for 10 mins. Remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Halve, peel and chop the onion into small pieces.
- Cut the tomato into 2cm chunks.
- Peel and grate the garlic and ginger. Use a teaspoon to easily scrape away the ginger's peel.
- Roughly chop the coriander (stalks and all).
- Halve the chilli and discard the core and seeds. Finely chop (use less if you don't like spice). Quarter the lime.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry onion and tomato until softened, 3-4 mins.
- Add garlic, ginger, chilli and korma paste and cook until fragrant, 30 secs.
- Add coconut milk and 150ml water (per 2P) and bring to the boil.
- Cover with a lid, reduce the heat to medium and simmer until slightly reduced, 4-5 mins. Season to taste with salt, pepper and sugar.
4
- Blend until smooth. Once the sauce is smooth, return to the pan.
TIP: If you don't have a blender, mash with a potato masher to achieve a rustic consistency.
5
- Place a pan over medium-high heat with a drizzle of oil.
- Season the prawns with curry powder, salt and pepper.
- Once hot, lay the prawns into the pan and cook for 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
6
- Divide the rice between bowls and top with the fried prawns.
- Pour over the curry sauce.
- Squeeze in the juice of 1-2 lime wedges and scatter over the chopped coriander.
- Serve with any remaining lime wedges alongside.
