Tamarind Prawn Curry with Crispy Shallots & Rice

Tamarind Prawn Curry with Crispy Shallots & Rice

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (4 Nights For 4) on Sunday, August 18, 2019.
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Ingredients

Curry

  • 1 carrot, grated
  • 1 courgette, grated
  • 40g garlic and ginger paste
  • 1 pack curry spices
  • 1 can cherry tomatoes
  • 1 can coconut milk
  • 1 pack tamarind pulp
  • 1 Tbsp fish sauce
  • 1 pack prawns, defrosted
  • 2 baby bok choy, thinly sliced

Rice

  • 2 packs coconut rice

To Serve

  • 1 pack crispy shallots
  • 1 pack coriander

Steps

  1. Prep carrot & courgette & start curry Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook carrot, courgette and garlic and ginger paste for 2 minutes. Add curry spices and cook for 1 minute, until fragrant. Add canned tomatoes, coconut milk, tamarind pulp and fish sauce and bring to a simmer. Reduce heat to low and simmer for 4-5 minutes.
  2. Finish curry Add prawns to curry and simmer for 3-4 minutes, until cooked (no longer opaque). While prawns cook, prep bok choy. Stir through curry to wilt. Season and remove from heat.
  3. Meanwhile, heat rice Squeeze rice in packs to separate grains. Tear top and microwave in packs for 3 minutes.
  4. Serve curry and rice topped with crispy shallots and coriander.

Nutritional Information

Energy 2515 kj
601 kcal
Protein 41.8g
Carbohydrate 50.2g
Fat 25.0g