15-Min Mild Punjabi Prawn Curry

Nutrition per serve

Ingredients

• 1bunch curry leaves
• 150g green beans
• 50g Indian butter curry paste
• 200ml coconut milk
• 200g peeled prawns
• 250g microwave basmati rice
• 1bunch coriander
• 15ml vegetable oil
• 3ml sugar

Method

1. Step 1 — Start curry
   Pick the curry leaves, discarding the stems. Trim the beans. Heat a drizzle of vegetable oil in a large saucepan over medium-high heat. Cook the curry leaves, stirring, for 2-3 mins until crisp. Remove half the curry leaves with a slotted spoon and reserve. Add the curry paste to the remaining curry leaves and cook, stirring, for 1-2 mins until fragrant.
2. Step 2 — Finish curry
   Stir the coconut milk and 180ml (¾ cup) water into the curry paste mixture and bring to a simmer. Cook for 2 mins, then add the beans and cook for a further 3 mins. Stir in the prawns and cook for 3 mins or until the prawns are cooked through. Remove the pan from the heat. Add ½ tsp sugar and stir to combine. Taste, then season with salt and pepper.
3. Step 3 — Warm rice and serve up
   Massage the packet of rice to loosen and tear a 2cm opening for the steam to escape. Heat in the microwave for 90 secs or until warmed through. Divide the rice and curry among bowls. Tear the coriander sprigs over the curry, top with the reserved curry leaves and enjoy!
4. Step 4 — ...
   How cool is that? Done in 15 minutes!
5. Step 5 — ...
   Were you expecting another step? You're not gonna find it here. That's all folks!
6. Step 6 — ...
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Allergens

Cashew, Crustacean, Sojabohnen