Easy Peasy Fragrant Chicken and Prawn Curry
with Tenderstem® Broccoli, Green Beans and Jasmine Rice
- Crustaceans
Ready in just 15 minutes, our Easy Peasy Fragrant Chicken and Prawn Curry is lightly spiced but fully delicious. Layers of flavour are built through ginger, lime and mild Indonesian style spice mix.
Ingredients
80 grams
Green Beans
240 grams
Diced British Chicken Breast
80 grams
Tenderstem® Broccoli
150 grams
Jasmine Rice
1 unit(s)
Lime
30 grams
Tomato Puree
15 grams
Ginger Puree
1 sachet(s)
Indonesian Style Spice Mix
180 milliliter(s)
Coconut Milk
10 grams
Chicken Stock Paste
160 grams
King Prawns
(Contains: Crustaceans)
Not included in your delivery
½ tsp
Sugar
Nutrition Values
Utensils
Cooking Steps
- Boil a half-full kettle.
- While it boils, trim the green beans. Cut into thirds. Cut the Tenderstem® broccoli into thirds.
- Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, fry the chicken, green beans and broccoli, 5-6 mins. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat.
- Meanwhile, pour the boiled water into a saucepan with ¼ tsp salt on high heat.
- Boil the rice, 12-13 mins.
- While the rice cooks, quarter the lime.
- Stir the tomato puree, ginger puree, Indonesian style spice mix, coconut milk, chicken stock paste and sugar (see pantry) into the frying pan.
- Bring to the boil, then stir in the prawns. Lower the heat and cook for another 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook the chicken and prawns so there's no pink in the middle.
- Add a squeeze of lime juice. Taste and season with salt and pepper if needed.
- Once the rice is cooked, drain. Share between your bowls.
- Spoon over the chicken and prawn curry.
- Serve with any remaining lime quarters for squeezing over.
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