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Malaysian prawn curry

with pineapple sambal and brown rice

Ready in around 20 mins

RECIPE FACT:
Malaysian cuisine consists of a balance of sweet, sour, salty and spicy flavours.
Nutritional Info:
  • Energy: 2304kj (551Kcal)
  • Protein: 43g
  • Carbohydrate: 46g
  • Fat: 25g
  • Contains: Fish, Crustacea
Serving Amount:
Serves 1 person
Cooking Instructions:
  • 1. TO PREPARE VEGETABLES:

    Open the pot of Malay curry paste and remove the chilli. Discard the chilli if not using or slice in half, remove the seeds for less heat and finely slice. Remove the stem from the makrut lime leaf and finely slice the leaves. Slice the root end off the bok choy separate the leaves and cut the leaves in half lengthways through the stalk. Peel the carrot and make ribbons by pulling the peeler the full length along the carrot, rotating after each peel. Place the ribbons into a serving bowl.

  • 2. TO PREPARE THE PINEAPPLE AND COOK THE RICE:

    Roughly chop the pineapple and place in a small bowl. Roughly chop the coriander including the stalks and add to the bowl with pineapple. Season with salt, mix to combine and set aside. Open the bag of steamed brown rice, squeezing gently on the bag to break up any large clumps. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the rice, season with salt and cook for 1-2 mins. Remove from the pan into the serving bowl with the carrots, toss to combine and cover to keep warm.

  • 3. TO COOK THE MALAYSIAN PRAWN CURRY:

    Remove the prawns from their packaging and pat dry with a paper towel. Respray the pan with oil and place back over a medium-high heat. Once hot add the bok choy with 1 Tbsp of water and cook for 1-2 mins. Add the prawns, Malay curry paste, some or all of the chilli and cook for 1 min. Pour in the coconut cream, 1/4 cup of water and cook for 1-2 mins. Add the makrut lime and peas to the pan and cook for a further a minute.

  • TO SERVE:

    Spoon brown rice and carrot into a bowl. Top with prawns, vegetables and pour over Malaysian curry sauce. Spoon over pineapple sambal.

Ingredients In your box:
  • 1 pot of prawns
  • 1 pack of steamed brown rice
  • 1 pot of Malay curry paste with chilli
  • 1 pot of coconut cream
  • 1 carrot
  • 1 bag of bok choy
  • 1 pot of peas
  • 1 pot of pineapple
  • 1 bag of coriander and makrut lime leaf

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