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Prawn Massaman Style Curry

Prawn Massaman Style Curry

Prawn Massaman Style Curry

with Chickpeas, Green Beans and Rice

Recipe Development TeamPublished on December 03, 2020

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This Prawn Massaman Curry with Rice is bursting full of luxury flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Tags:

Spicy

Allergens:

Crustaceans

The quantities provided above are averages only.

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.

Total10 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

50

Massaman Curry Paste

200

Coconut Milk

150

Green Beans

150

King Prawns

(Contains: Crustaceans)

1

Chickpeas

1

Steamed Basmati Rice

½

Lime

1

Peanut Butter

1

Vegetable Stock Powder

Not included in your delivery

100

Water for the Curry

Nutritional information

Energy (kcal)689 kcal

Energy (kJ)2883 kJ

Fat35 g

of which saturates18 g

Carbohydrate62 g

of which sugars7 g

Protein29 g

Salt3.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

Cooking Instructions and Tips

Get Prepped

1

a) Trim the green beans then chop into thirds. b) Zest and halve the lime. Drain and rinse the chickpeas. c) Heat a drizzle of oil in a large saucepan over medium high heat. d) When hot add the massaman paste and the peanut butter, cook, stirring, until aromatic, 1 minute.

Cook!

2

a) Stir in the coconut milk, vegetable stock powder, green beans, chickpeas and water (see ingredients for amounts), bring to the boil, then stir in the prawns and cook for another 1-2 mins. b) Season with salt and pepper, mix well and bring to a simmer. Lower the heat, cover with a lid (or some tin foil) and simmer until the green beans are tender and the prawns are cooked through, 4- 5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the centre. c) Meanwhile, cook the steamed basmati rice according to pack instructions.

Finish and Serve

3

a) Taste the curry and season with salt and pepper if needed. b) Stir through half the lime zest and add a squeeze of lime juice. c) Divide the rice between bowls and top with the curry. Sprinkle over the remaining lime zest and serve with lime wedges for squeezing over. Enjoy!

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