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Fragrant Indonesian Style Veggie Curry with King Prawns

Fragrant Indonesian Style Veggie Curry with King Prawns

with Courgette, Green Beans and Basmati Rice

Custom recipe
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They grow a lot of coconuts in Indonesia and love to cook with them. The country's food is often spicy but the heat is offset with sweetness from the coconuts and often a sour note too. We're attempting this balancing act in today's curry. The sauce bathing the veggies should be hot, sharp and sweet. Top it all off with golden toasted peanuts.

Tags:Extra spicy
Allergens:PeanutCeleryCereals containing glutenSoyaCrustaceans

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Basmati Rice

1 unit(s)

Red Onion

1 unit(s)

Bell Pepper

1 unit(s)

Courgette

150 grams

Green Beans

25 grams

Salted Peanuts

(ContainsPeanut)

1 sachet

Yellow Thai Style Paste

1 sachet

Ginger Puree

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(ContainsCelery)

½ unit(s)

Lime

15 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

150 grams

King Prawns

(ContainsCrustaceans)

1 pot(s)

Star Anise

Not included in your delivery

300 milliliter(s)

Water for the Rice

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3032 kJ
Energy (kcal)725 kcal
Fat29.0 g
of which saturates18.0 g
Carbohydrate85 g
of which sugars13.0 g
Protein29 g
Salt4.88 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Zester
Saucepan
Lid
Frying Pan
Small Bowl
Fork
Instructionsarrow up iconarrow up icon
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1

Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Chop into 2cm chunks. Trim the courgette, then halve lengthways. Slice into 1cm wide half moons. Trim the green beans and chop in half. Zest and halve the lime. Roughly chop the peanuts.

2

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tightfitting lid. Stir in the rice, star anise and 1/4 tsp salt. Cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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 large frying pan on medium heat (no oil). Once hot, add the peanuts and dry-fry until toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, pop them into a small bowl and set aside.

4

Pop the (now empty) pan back on medium heat with a drizzle of oil. Add the onion and stir-fry until soft, 3-4 mins. Add the ginger puree and yellow Thai style paste along with a pinch of sugar (if you have some). Stir-fry for 1 min more. Add the green beans, pepper and courgette, then stir-fry until starting to soften, 3-4 mins. Stir in the coconut milk, water for the sauce (see ingredients for amount) and veg stock paste. Reduce the heat and simmer until the curry has thickened and the vegetables are tender, 4-5 mins.

5

When the curry is cooked, stir through the soy sauce and add a squeeze of lime juice. Taste and add more lime juice if needed. Remove the star anise from the rice, fluff it up with a fork then stir through the lime zest.

6

When everything is ready, serve the rice in bowls with the Thai style veggie curry on top. Finish by sprinkling over the toasted peanuts. Enjoy!