Korma Style Spiced Prawn Pilaf
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Korma Style Spiced Prawn Pilaf

Korma Style Spiced Prawn Pilaf

with Garlicky Green Beans

Tags:
Under 650 calories
Allergens:
Mustard
Celery
Crustaceans
Milk

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 war 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
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Onion

1 unit(s)

Garlic Clove

50 grams

Korma Curry Paste

(Contains Mustard)

150 grams

Basmati Rice

10 grams

Vegetable Stock Paste

(Contains Celery)

80 grams

Green Beans

½ unit(s)

Lime

150 grams

King Prawns

(Contains Crustaceans)

75 grams

Low Fat Natural Yoghurt

(Contains Milk)

40 grams

Mango Chutney

Not included in your delivery

300 milliliter(s)

Water for the Rice

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Nutritional information

Energy (kJ)2107 kJ
Energy (kcal)504 kcal
Fat7.8 g
of which saturates1.6 g
Carbohydrate85.8 g
of which sugars21.6 g
Protein23 g
Salt3.65 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). 

Heat a drizzle of oil in a medium saucepan (with a tight-fitting lid) on medium-high heat.

Once hot, add the onion and cook, stirring occasionally, until softened, 5-6 mins.

Stir in the korma style paste and half the garlic, then cook for 1 min more.

2

Stir the rice, veg stock paste and water for the rice (see pantry for amount) into the onion pan and bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid.

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

While the rice cooks, trim the green beans and cut into thirds.

Zest and halve the lime (see ingredients for amount).

 

4

When the rice has 10 mins left, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and season with salt and pepper. Stir-fry until starting to char, 3-4 mins.

Meanwhile, drain the prawns.

5

Once the beans are charred, add the prawns to the pan and stir-fry for 3-4 mins.

Stir in the remaining garlic and cook for 1 min more, then remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

6

Once the rice is cooked, fluff it up with a fork and stir through the mango chutney. Add in the rice, lime zest and a squeeze of lime juice. Stir together until combined. 

Taste and add salt, pepper and more lime juice if needed.

Spoon the prawn pilaf into bowls, then top with a dollop of yoghurt.

Cut the remaining lime into wedges and serve alongside for squeezing over.

Enjoy!