Malaysian Prawn Kapitan Style Curry and Jasmine Rice
with Roasted Sweet Potato, Green Beans and Coconut Milk
This curry takes inspiration from Malaysia's kari kapitan, known as 'captain's curry'. Rich and aromatic in the Nyonya style, we're making this version with juicy king prawns and serving with jasmine rice.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Sweet Potato
150 grams
Jasmine Rice
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 sachet(s)
Malaysian Style Paste
(Contains: Soya)
80 grams
Green Beans
150 grams
King Prawns
(Contains: Crustaceans)
180 milliliter(s)
Coconut Milk
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Chop the sweet potatoes into 1cm chunks (no need to peel).
c) Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
d) When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.
a) Meanwhile, boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.
c) Add the rice and cook for 12-13 mins.
d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) While the rice cooks, halve, peel and thinly slice the onion.
b) Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
c) While it cooks, peel and grate the garlic (or use a garlic press).
d) Once the onion is golden, add the sugar (see pantry for amount), garlic and Malaysian style paste to the pan. Cook until fragrant, 1-2 mins more.
a) Meanwhile, trim the green beans, then cut into thirds.
b) Drain the prawns.
b) Stir in the coconut milk and water for the sauce (see pantry for amount) and bring to the boil.
c) Next, stir in the prawns and green beans and cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
a) Once roasted, stir the sweet potato into the curry.
b) Season with salt and pepper.
c) Add a splash of water if you feel it needs it.
a) Share the rice between your bowls.
b) Spoon over the Malaysian style prawn curry.
Enjoy!
