For this quick, easy twist on a creamy korma, you'll simmer succulent king prawns in a fragrant coconut cream sauce, and spoon it over cardamom rice. Divine!
Prep Time
20 min
Cuisine
Indian
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171g raw peeled king prawns<span class="strong">†</span>
50g solid coconut cream
Typical Values
per 100g
per serving
Energy
883 kJ 213 kcal
2080 kJ 501 kcal
Fat of which saturates
7.7 g 6.9 g
18.2 g 16.2 g
Carbohydrate of which sugars
25.6 g 2.2 g
60.2 g 5.3 g
Fibre
2.8 g
6.5 g
Protein
8.4 g
19.7 g
Salt
0.71 g
1.67 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
king prawn (crustacean) 93%, added water, salt. may contain molluscs
50g solid coconut cream
coconut 100%
Allergens
Allergens highlighted by † (crustacean)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Crush the cardamom pods open by squashing them with the side of a knife
Heat a pot with a lid, with a large knob of butter over a medium heat
Once hot, add the crushedcardamom pods and cook for 1 min or until fragrant
2
Add the basmati rice and a pinch of salt to the pot and cook for a further 1 min, then add 300ml [600ml]cold water and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the waterhas been absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving – this is your cardamom rice
3
While the rice is cooking, peel and finely dice the brown onion[s]
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Peel and finely chop (or grate) the garlic
4
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil and a large knob of butter over a medium heat
Once hot, add the diced onion and a generous pinch of salt and cook for 3-5 min or until soft
Once soft, add the chopped ginger, chopped garlic and curry powder and cook for a further 1 min
5
Meanwhile, chop the coriander finely, including the stalks
Remove the coconut cream from the sachet[s] and chop it roughly
Dissolve the chopped coconut cream in 250ml [500ml]boiled water – this is your coconut stock
6
Add the coconut stock to the pan and cook for 2-3 min or until a thick sauce remains
7
Once the sauce has thickened, add the king prawns and cook for a further 3-4 min or until the prawns are fully cooked
Season generously with both salt and pepper –this is your king prawn korma
8
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