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Sweet and Spicy Prawn Curry with Paneer

Sweet and Spicy Prawn Curry with Paneer

with coriander and green beans
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Get 50% off your first box!
Calories
: 
858 kcal
Protein
: 
43.2g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Milk
  • Crustaceans
Serving amount

2 sachet(s)

Curry Powder

(Contains: Mustard)

1 unit(s)

Shallot

150 grams

Green Beans

2 unit(s)

Garlic

110 grams

Creme Fraiche

(Contains: Milk)

150 grams

Rice

5 grams

Coriander

150 grams

Prawns

(Contains: Crustaceans)

1 sachet(s)

Vegetable Stock

1 sachet(s)

Mango Chutney

200 grams

Paneer

(Contains: Milk)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3589 kJ
Energy (kcal)858 kcal
Fat37.3 g
of which saturates23.3 g
Carbohydrate86.8 g
of which sugars16.7 g
Dietary Fiber3.8 g
Protein43.2 g
Cholesterol78 mg
Salt3.5 g
Potassium257.3 mg
Calcium90.4 mg
Iron1.3 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.
•Grater
•Pan with Lid
•Pot with Lid

Cooking steps

Boil 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 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).
  • Chop the paneer into 2cm cubes.
Fry the Prawns
3
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once hot, add the paneer and prawns. Season with salt and pepper 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. 
  • Once the prawns are cooked, add the shallot and cook until softened, stirring frequently, 3-4 mins.
Simmer the Curry
4
  • Add the garlic and curry powder and stir to coat the prawns. Cook for 1 min.
  • Pour in 100ml water (per 2P) 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.
Finishing Touches
5
  • Once the green beans are tender, remove the lid from the pan and stir in the creme fraiche and 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.
Dish Up
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.
Meal right image

Explore Similar Recipes

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Green Bean Recipes
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Chutney Recipes
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