Prawn Massaman Curry
with courgette and coriander3.5(6)
Calories
:
572 kcalProtein
:
22g proteinTotal
:
20 minutesDifficulty
:
EasyCalorie Smart
Eat Me First
Quick
Allergens:
- Crustaceans
This spicy prawn curry is Thai-inspired and totally delicious. An array of fragrant flavours and juicy prawns come together to make a perfectly balanced dish that's bursting with amazing tastes.
Ingredients
Serving amount
160 grams
King Prawns
(Contains: Crustaceans)
150 grams
Rice
1 unit(s)
Courgette
1 unit(s)
Chilli
1 pack(s)
Coconut Milk
5 grams
Coriander
150 grams
Green Beans
1 sachet(s)
Massaman Curry Paste
1 sachet(s)
Ground Cumin
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2395 kJ
Energy (kcal)572 kcal
Fat18.7 g
of which saturates15.3 g
Carbohydrate80.9 g
of which sugars8.7 g
Dietary Fiber5.7 g
Protein22 g
Salt2.6 g
Potassium622.6 mg
Calcium86.7 mg
Iron1.7 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.
Utensils
•Zester
•Pot with Lid
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 and cover with the lid.
- Cook for 10 mins then 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
- Meanwhile, trim the courgette and chop into 1cm chunks. Trim the green beans then chop into thirds.
- Roughly chop the coriander (stalks and all).
- Halve, deseed and finely chop the chilli.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the courgette and green beans.
- Fry until softened, 5-6 mins.
4
- Add the cumin, massaman paste and half the chilli. You can use less chilli if you don't like spice—or more if you do.
- Cook until fragrant, 30 secs.
- Stir in the coconut milk and prawns.
- Lower the heat and simmer until prawns are cooked through, 3-4 mins. IMPORTANT: Wash hands after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
5
- Stir through half the coriander.
- Season to taste with salt, pepper and lime juice.
- Mix the lime zest through the rice, fluffing it up as you go.
6
- Divide the rice between bowls and top with the fragrant prawn curry.
- Finish with a sprinkling of coriander and as much of the remaining chopped chilli as you like.
