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Coconut Prawn Korma

Coconut Prawn Korma

with Green Beans, Chickpeas and Rice

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Easy-to-make, mild and healthy, this prawn curry recipe is a HelloFresh customer favourite. Chef Gaby has perfected the creamy curry sauce, gently combining coconut milk with our special korma spice blend and packing in lots of crunchy green beans to boost your five a day intake.

Allergens:MustardCrustaceans

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time25 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

1 clove

Garlic Clove

1 pack(s)

Green Beans

1 pack(s)

Chickpeas

150 grams

Jasmine Rice

1 sachet

Korma Style Paste

(ContainsMustard)

200 milliliter(s)

Coconut Milk

150 grams

King Prawns

(ContainsCrustaceans)

Not included in your delivery

300 milliliter(s)

Water for the Rice

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3002 kJ
Energy (kcal)718 kcal
Fat27.0 g
of which saturates18.0 g
Carbohydrate85 g
of which sugars10.0 g
Protein28 g
Salt2.83 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Colander
Cutting board
Grater
Knife
Lid
Saucepan
Frying Pan
Bowl
Fork
Instructionsarrow up iconarrow up icon
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1

Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).Trim the green beans then chop into thirds. Drain and rinse the chickpeas in a colander.

2

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

3

Heat a drizzle of oil in a large frying pan medium high heat. Add the onion and cook, stirring occasionally, until soft and golden, 5-6 mins. Add the garlic and korma curry paste and cook, stirring, for 1 minute. Add the coconut milk and water (see ingredients for amounts), season with salt and pepper and bring to a simmer. Lower the heat to medium and simmer for 3 mins.

4

Add the green beans to the curry and stir through. Cover with a lid (or some foil) and simmer until almost cooked, 4-5 mins.

5

Add the prawns and drained chickpeas to the curry. Stir them through the sauce, cover again with a lid or foil then continue to simmer until the prawns are cooked through, 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Taste and season with more salt and pepper if you like. Add a splash of water to loosen the curry if you like.

6

Fluff up the rice with a fork then divide between bowls and top with the curry. Enjoy!