Sweet and Spicy Prawn Curry
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Sweet and Spicy Prawn Curry

with coriander and green beans

This delicious prawn curry is full of nice surprises. Green beans add vibrancy and good-for-you nutrients. Curry powder and chutney compete to make a creamy, sweet and slightly spiced sauce which works wonderfully with the meaty prawns.

Tags:
Under 650 calories
Quick
Family Friendly
Eat Me First
Allergens:
Mustard
Milk
Crustaceans
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2 sachet(s)

Curry Powder

(Contains Mustard)

1 sachet(s)

Cranberry Chutney

1 unit(s)

Shallot

150 grams

Green Beans

1 unit(s)

Garlic

110 grams

Creme Fraiche

(Contains Milk)

150 grams

Rice

5 grams

Coriander

180 grams

Prawns

(Contains Crustaceans)

1 sachet(s)

Vegetable Stock

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kJ)2248 kJ
Energy (kcal)537 kcal
Fat16.6 g
of which saturates8.7 g
Carbohydrate73.1 g
of which sugars7.8 g
Dietary Fiber0.1 g
Protein25.1 g
Cholesterol0 mg
Salt1.93 g
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

Grater
Pan with Lid
Pot with Lid

Instructions

Boil the Rice
1
  • Pour 300ml cold salted water (double for 4p) 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 the pot from the heat.
  • Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Prep the Veg
2
  • Meanwhile, halve, peel and thinly slice the shallot.
  • Trim the green beans then chop into thirds.
  • Peel and grate the garlic (or use a garlic press).
  • Roughly chop the coriander (stalks and all).
Fry the Prawns
3
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once hot, add the prawns. Season with salt and pepper and cook for 4-5 mins.
  • Once cooked, remove the pan from the heat. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle. 
  • Once the prawns are cooked, add the shallot and cook until softened, stirring frequently, 3-4 mins.
4
  • Add the garlic and curry powder and stir to coat the prawns. Cook for 1 min.
  • Pour in 100ml water (double for 4p) along with the stock
  • Add the green beans, bring to the boil, then reduce the heat to medium.
  • Cover the pan with a lid or some foil.
  • Simmer until the green beans are tender, 5-7 mins.
5
  • Once the green beans are tender, remove the lid from the pan and stir in the creme fraiche and cranberry chutney
  • Bring to the boil, then remove the pan from the heat. 
  • Stir through half the coriander.
  • Taste and season with salt and pepper if desired.
6
  • Fluff up the rice with a fork and divide between bowls.
  • Top with the prawn curry.
  • Finish with a sprinkling of the remaining coriander.
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