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Massaman Prawn Curry

Massaman Prawn Curry

with edamame and bell pepper

Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills

Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills

Calories

:

691 kcal

Protein

:

25.4g protein

Total

:

10 minutes

Difficulty

:

Easy

Quick Prep

Super Quick

Eat Me First

Family Friendly

Spicy

Allergens:

Crustaceans
Soya

A massaman prawn curry that calls on traditional elements while keeping things interesting with edamame and fluffy rice.

Ingredients

Serving amount

160 grams

King Prawns

(Contains: Crustaceans)

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

1 pack(s)

Coconut Milk

2 sachet(s)

Thai Style Spice Mix

1 unit(s)

Lime

80 grams

Frozen Edamame Beans

(Contains: Soya)

2 unit(s)

Bell Pepper

1 sachet(s)

Dried Chilli Flakes

1 sachet(s)

Massaman Curry Paste

150 grams

Rice

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

Nutrition Values

Energy (kJ)2890 kJ

Energy (kcal)691 kcal

Fat27.4 g

of which saturates15.8 g

Carbohydrate87.8 g

of which sugars13.6 g

Dietary Fiber11 g

Protein25.4 g

Salt5 g

Potassium530.4 mg

Calcium27.8 mg

Iron0.9 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

Make the Rice

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).
Quarter the lime. Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Time to Fry

2

Place a large pan over high heat with a drizzle of oil.
Once the oil is hot, add the prawns, bell pepper and Thai spice and cook for 4-5 mins. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.

Simmer the Sauce

3

Add the massaman curry paste, edamame, lemongrass paste, coconut milk, 100ml water (per 2P) and chilli flakes (use less if you don't like spice) to the pan. Bring to the boil.
Add a splash of water to loosen the sauce if necessary. Season to taste with sugar, salt, pepper and lime juice.

Divide and Serve

4

Divide the prawn curry between bowls.
Serve any remaining lime wedges alongside.

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