Keralan Prawn Curry
with Basmati Rice and Green Beans
Busy weeknights call for hearty and wholesome curries like this.
Cals 673 · Prot 37 · Carbs 98 · Fat 21
Tips for Kids
30 min
Busy weeknights call for hearty and wholesome curries like this.
Cals 673 · Prot 37 · Carbs 98 · Fat 21
Tips for Kids
Ingredients
Curry
Prawns
7*
350 Grams
Red onion
1 Piece
Tomatoes
1 Piece
Small green chilli
1 Piece
Green beans
250 Grams
Vegetable oil
1 Tbsp
Ginger garlic paste
20 Grams
Turmeric powder
2 Grams
Coriander cumin powder
4 Grams
Coconut milk
200 ML
Vegetable stock cube
15*
1 Piece
Curry leaves
6 Grams
Coconut sugar
10 Grams
Tamarind paste
15 Grams
Rice
Basmati rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
To serve
Lime
1 Piece
Fresh coriander
15 Grams
Allergens
*7 Crustaceans, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2817 / 673 |
| Fats (g) | 20.6 |
| of which saturated (g) | 10.9 |
| Carbohydrates (g) | 98 |
| of which sugars (g) | 11.4 |
| Fibers (g) | 10.7 |
| Proteins (g) | 36.6 |
| Salt (g) | 2.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil rice
- Rinse the rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid.
- Bring to a boil over a high heat.
- Once boiling, reduce the heat to low and cover.
- Cook for 10-12 min or until the water is absorbed and the rice is cooked.
- Once cooked, remove the pot from the heat.
- Keep covered until serving.
2 Prep
- Meanwhile, peel and finely slice the red onion.
- Roughly chop the tomatoes.
- Finely chop the green chilli.
- Trim the green beans and chop them in half.
Tip! Sensitive to spice? Carefully remove the seeds of the green chilli, if you prefer a milder flavour.
3 Fry
- Heat a large pan over a medium-high heat with a drizzle of oil.
- Once hot, add the onion.
- Fry for 5 min until softened.
- Add the ginger garlic paste, tomatoes, turmeric, coriander cumin powder and green chilli (spicy!).
- Fry for 2 min further.
Tip! If cooking for kids, leave out the green chilli. Sensitive to spice? Go easy on the green chilli.
4 Simmer
- Meanwhile, drain the prawns on kitchen paper.
- Add the coconut milk and 0.5 vegetable stock cube.
- Reduce the heat to medium.
- Simmer, stirring occasionally, for 5 min.
- Add the prawns.
- Simmer for 2 min further.
5 Finish
- Meanwhile, strip the curry leaves and discard the stems.
- After 2 min, add the coconut sugar, tamarind, green beans and curry leaves to the sauce.
- Mix well.
- Simmer for final 5-7 min or until the green beans are tender.
Tip! If cooking for kids, set aside a portion of the cooked prawns, sauce and beans separately.
6 Serve
- Meanwhile, slice the lime into wedges.
- Pick and finely chop the coriander leaves.
- Serve the Keralan Prawn Curry with Basmati Rice and Green Beans alongside.
- Garnish with the lime wedges and coriander leaves.
Tip! If cooking for kids, roughly chop the coriander leaves. Serve the prawns, rice and green beans separately. Serve the sauce and coriander as 'sprinkles' to the side.
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