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Indonesian Spiced Fragrant Chicken and Prawn Curry

Indonesian Spiced Fragrant Chicken and Prawn Curry

with Green Beans and Jasmine Rice
4.5(1.5k)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on March 28, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
672 kcal
Protein
: 
49.9g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

80 grams

Green Beans

240 grams

Diced British Chicken Breast

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

150 grams

King Prawns

(Contains: Crustaceans)

Not included in your delivery

½ tsp

Sugar

Energy (kJ)2811 kJ
Energy (kcal)672 kcal
Fat19.5 g
of which saturates14.7 g
Carbohydrate73.4 g
of which sugars7.2 g
Dietary Fibre5 g
Protein49.9 g
Salt2.8 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.
•Pan
•Kettle
•Medium Saucepan

Instructions

PDF
Get Frying
1
  • Boil a half-full kettle. 
  • While it boils, trim the green beans, cut into thirds.
  • Heat a drizzle of oil in a frying pan on medium-high heat. Drain the prawns.
  • Once hot, fry the prawns, chicken and green beans, 5-6 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat and prawns.
Rice On
2
  • Meanwhile, pour the boiled water into a saucepan with 1/4 tsp salt on high heat.
  • Boil the rice, 10-12 mins. 
  • While the rice cooks, quarter the lime.
Sauce Time
3
  • Stir the tomato puree, ginger puree, Indonesian style spice mix, coconut milk, chicken stock paste and sugar (see pantry) into the frying pan. 
  • Lower the heat and simmer, 3-4 mins. IMPORTANT: Cook the chicken so there's no pink in the middle and the prawns are opaque.
  • Add a squeeze of lime juice. Taste and season with salt and pepper if needed.
Dinner's Ready!
4
  • Once the rice is cooked, drain. Share out between your bowls.
  • Spoon over the prawn and chicken curry.
  • Serve with any remaining lime quarters for squeezing over.

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Many found this curry deliciously flavoursome, with a creamy coconut base and just the right amount of spice.
  • Ease of prep: Customers praised how quick and simple this dish was to prepare, often ready in just 15 minutes.
  • Suggestions: Consider adding extra vegetables like peppers or mushrooms for more variety and to bulk out the dish.
  • Portions: Some felt the chicken portion was too small; adding an extra breast or more vegetables could help.
  • Rice tips: For fluffier rice, specify exact water amounts instead of "half a kettle" to avoid mushiness.
AI-generated from customer reviews
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