with coriander and green beans
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Curry Powder
2 sachet(s)
Shallot
1 unit(s)
Green Beans
150 grams
Garlic
2 unit(s)
Creme Fraiche
110 grams
Rice
150 grams
Coriander
5 grams
Prawns
150 grams
Vegetable Stock
1 sachet(s)
Mango Chutney
1 sachet(s)
Paneer
200 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove the pot from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, halve, peel and thinly slice the shallot.
- Trim the green beans then chop into thirds.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the coriander (stalks and all).
- Chop the paneer into 2cm cubes.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the paneer and prawns. Season with salt and pepper and cook for 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Once the prawns are cooked, add the shallot and cook until softened, stirring frequently, 3-4 mins.
- Add the garlic and curry powder and stir to coat the prawns. Cook for 1 min.
- Pour in 100ml water (per 2P) along with the stock.
- Add the green beans, bring to the boil, then reduce the heat to medium.
- Cover the pan with a lid or some foil.
- Simmer until the green beans are tender, 5-7 mins.
- Once the green beans are tender, remove the lid from the pan and stir in the creme fraiche and chutney.
- Bring to the boil, then remove the pan from the heat.
- Stir through half the coriander.
- Taste and season with salt and pepper if desired.
- Fluff up the rice with a fork and divide between bowls.
- Top with the prawn curry.
- Finish with a sprinkling of the remaining coriander.
3598
kJ
Energy (kJ)
860
kcal
Energy (kcal)
37.6
g
Fat
23.8
g
of which saturates
86.5
g
Carbohydrate
18.7
g
of which sugars
3.8
g
Dietary Fiber
43
g
Protein
78
mg
Cholesterol
3.51
g
Salt
