Javanese prawn curry
Ready in around 15 mins
- Energy: 3191kj (762Kcal)
- Protein: 29g
- Carbohydrate: 76g
- Fat: 36g
- Contains: Peanuts, Crustacea, Fish, Sesame
1. TO MAKE THE SALAD:
Bring a pot of water to the boil over a high heat. Trim the ends off the green beans and cut them in half. Once the water is boiling add the beans and blanch for 2 mins. Drain into a colander and allow to steam out and dry for several mins. Roughly chop the coriander including the stalks. Mix mung beans, beans and half the coriander together in a bowl with the sesame lime dressing. Season with salt to taste. Lastly sprinkle over toasted coconut and crispy shallot. Save the rest of the coriander for garnish when serving.
2. TO PREPARE THE PEANUT PASTE:
Open the peanut paste with red chilli and remove the red chilli. If you prefer a mild curry do not use the chilli. If you prefer a spicier curry, cut the red chilli in half lengthways. For milder heat scrape the seeds out with a teaspoon – if you like hotter leave them in and thinly slice. Mix into the peanut paste.
3. TO COOK THE PRAWN CURRY:
Remove the prawns from their packaging and pat dry with paper towel. Season with salt. Heat a drizzle of oil in a non-stick frying pan over a high heat. Once hot add the prawns and flash fry for 1 min to get some colour. Remove from the pan and return the pan to the heat. Add the peanut paste and fry for 1 min breaking up with a spatula and then stir in the coconut broth. Bring up to a simmer and simmer for 6 mins. Remove from the heat and add the prawns back to the pan.
4. TO HEAT THE RICE:
Microwave option (preferred): Open the bag of steamed brown rice breaking up any clumps by squeezing gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed brown rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot.
Spoon rice into a bowl and top with prawn curry. Sprinkle over the rest of the coriander and serve the bean salad on the side.
- 2 packs of prawns
- 1 bag of steamed brown rice
- 1 pot of peanut paste with red chilli
- 1 pot of coconut broth
- 1 pot of sesame lime dressing
- 1 sachet of toasted coconut and crispy shallot
- 1 bag of green beans
- 1 bag of mung beans
- 1 bag of coriander