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Javanese prawn peanut curry

Name: Javanese prawn peanut curry
Cook time: 15 min
Yield: 1
Cuisine: Java, Indonesia

with sesame lime dressed bean and sprout salad

Ready in around 15 mins

RECIPE FACT:

Java is home to 450 bird species.

Nutritional Info:

Energy: 3417kj (720Kcal)
Protein: 30g
Carbohydrate: 83g
Fat: 37g
Contains: Crustacea, Peanuts, Fish, Sesame

Serving Amount:

Serves 1 person

Cooking Instructions:

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 stalk which has lots of flavour. Mix bean sprouts, 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 cooking 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 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 rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the rice and cook for 2-3 mins until hot.
TO SERVE:

Spoon rice into bowls and top with prawn curry. Sprinkle over the rest of the coriander and serve the bean and sprout salad on the side.