Cook with kaffir

lime leaves

sSpicy (optional long red chilli, Thai red curry paste)

Hands-on: 30 minsReady in: 35 mins7

Basmati Rice

Green BeansCoriander

Eschalot

GingerGarlic

Red Capsicum

If you’re looking for an escape from the everyday, the aromatic flavours of authentic Thai food are here to transport you. With a lightly spiced curry paste (use even less paste if you like it extra mild) plus plump prawns and colourful veggies, this rich and indulgent meal is a delightful upgrade to a classic dinner.

Kaffir Lime Leaves

Thai Red Curry Paste

PRAWN THAI RED CURRY WITH KAFFIR LIME & CRISPY SHALLOTS

Pantry Staples: Olive Oil, Soy Sauce, Brown Sugar

tGOURMETt

! Eat me first

O

Coconut Cream

Banana Prawns Lime

Long Red Chilli (Optional)

Crispy Shallots

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1 COOK THE RICEIn a medium saucepan, bring the water

to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. DTIP: The rice will finish cooking in its own steam so don't peek!

2 GET PREPPEDWhile the rice is cooking, thinly slice the

eschalot. Finely grate the garlic (or use a garlic press). Finely grate the ginger. Pick the coriander leaves and finely chop the stems. Trim the green beans and cut into thirds. Cut the red capsicum into 3cm chunks. Using your hands, scrunch the kaffir lime leaves. DTIP: This helps release their flavour!

3 START THE CURRYIn a large frying pan, heat a drizzle of

olive oil over a medium-high heat. Add the eschalot, garlic, ginger, coriander stems and kaffir lime leaves and cook for 2-3 minutes or until the eschalot has softened.

4 ADD THE PASTE & VEGAdd the Thai red curry paste (see

ingredients list) and cook, stirring, for 1 minute, or until fragrant. Add the coconut cream and bring to the boil. Add the green beans, red capsicum, soy sauce and brown sugar. Reduce the heat to medium and cook for 2-3 minutes, or until the veggies have just softened. SPICY! You may find the curry paste hot! Feel free to add a little more or less, depending on your taste.

5 ADD THE PRAWNSAdd the banana prawns to the sauce and

simmer, stirring occasionally, for 4-6 minutes, or until cooked. While the prawns are cooking, slice the lime into wedges. Thinly slice the long red chilli (if using). DTIP: The prawns are cooked when pink on the outside and opaque all the way through. DTIP: Add a dash of water if the sauce is too thick.

6 SERVE UPRemove the kaffir lime leaves from the

curry. Divide the basmati rice between bowls. Top with the prawn Thai red curry and garnish with the crispy shallots, long red chilli (if using) and coriander leaves. Serve with lime wedges.

ENJOY!

2 | 4 PEOPLE-

INGREDIENTS2P 4P

olive oil* refer to method

refer to method

water* 11/2 cups 3 cups

basmati rice 1 packet 2 packetseschalot 1 2garlic 2 cloves 4 clovesginger 1 knob 2 knobscoriander 1 bunch 1 bunch

green beans 1 bag (100 g)

1 bag (200 g)

red capsicum 1 2kaffir lime leaves 2 leaves 4 leavesThai red curry paste 3/4 tin 11/2 tins

coconut cream 1 tin (400 ml)

2 tins (800 ml)

soy sauce* 1 tbs 2 tbsbrown sugar* 1/2 tsp 1 tspbanana prawns 1 packet 2 packetslime 1 2long red chilli (optional) 1 2crispy shallots 1 packet 2 packets

Pantry Items

NUTRITION PER SERVING PER 100G

Energy (kJ) 4730kJ (1130Cal) 787kJ (188Cal)Protein (g) 42.4g 7.1gFat, total (g) 66.8g 11.1g- saturated (g) 55.1g 9.2gCarbohydrate (g) 85.7g 14.3g- sugars (g) 17.8g 3.0gSodium (g) 2050mg 340mg

For allergens and ingredient information, visit HelloFresh.com.au/foodinfo

BEFORE YOU-

START

Pinot Gris/Pinot Grigioor

Grüner Veltliner

PAIR THIS MEAL WITH

Our fruit and veggies need a little wash first! Along with basic cooking tools, you will use: • medium saucepan with a lid • large frying pan