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Tanzanian Inspired Coconut Prawn Curry

Tanzanian Inspired Coconut Prawn Curry

with Jasmine Rice, Young Pea Pods and Peas

Recipe Development Team
Recipe Development TeamPublished on August 02, 2024
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Inspired by Swahili style curries and the Tanzanian dish mchuzi wa samaki, this coconut prawn curry layers flavour through onions, ginger, curry spices, turmeric and coconut milk to make a heavily flavoured but creamy and crowd-pleasing dish.

Tags:
Calorie Smart
Allergens:
Crustaceans
•Mustard

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.

Total30 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

150 grams

King Prawns**

(Contains: Crustaceans)

1 unit(s)

Onion

30 grams

Tomato Puree

15 grams

Ginger Puree

1 sachet(s)

Ground Turmeric

1 sachet(s)

Zanzibar Style Curry Powder

(Contains: Mustard)

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

80 grams

Young Pea Pods**

120 grams

Peas**

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2446 kJ
Energy (kcal)585 kcal
Fat17.5 g
of which saturates13.9 g
Carbohydrate84.5 g
of which sugars16.2 g
Dietary Fibre8.4 g
Protein22.7 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan
•Chopping Board
•Sieve
•Knife
•Large Saucepan

Cooking Instructions and Tips

1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 0.25 tsp salt 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).

2

Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Halve, peel and thinly slice the onion.

3

When the rice has 10 mins remaining, pop a large saucepan on medium-high heat with a drizzle of oil.

Once hot, add the onion to the pan and stir-fry until softened, 4-5 mins. Season with salt and pepper.

4

Once the onion has softened, add the tomato puree, ginger puree, ground turmeric and Zanzibar style curry powder. Cook until fragrant, 1 min.

Stir in the coconut milk, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil. 

5

Stir in the prawns and young pea pods and cook for another 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

When cooked, stir in the peas and simmer until piping hot, 1-2 mins.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

6

Fluff up the rice with a fork and share between your bowls.

Top with the prawn curry.

Enjoy!

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