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Prep Time
25 min
Cuisine
Asian
To whip up a luxurious Sri Lankan-inspired curry, you'll combine succulent king prawns with rich, sweet crab meat, fragrant curry spices, coconut and a kick of chilli. Finish with a squeeze of lime to serve.
Prep Time
25 min
Cuisine
Asian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 687 kJ 164 kcal |
2396 kJ 573 kcal |
Fat of which saturates |
6.4 g 5.2 g |
22.3 g 18 g |
Carbohydrate of which sugars |
17.3 g 2 g |
60.4 g 6.8 g |
Fibre | 2.4 g | 8.5 g |
Protein | 8.4 g | 29.2 g |
Salt | 1.26 g | 4.4 g |
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.
Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has been absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
While the rice is cooking, peel and finely slice the brown onion[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced onion with a pinch of salt and cook for 5-6 min or until beginning to soften
While the onion softens, boil a kettle
Peel and finely chop (or grate) the garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Once the onion has softened, add the curry powder, ground turmeric, chopped garlic and ginger
Add most of the chopped chilli to the pan (can't handle the heat? Go easy!), and save the rest for garnish
Cook for 2 min or until fragrant
Separate the white crab meat (the top layer) from the brown crab meat (the bottom layer) with a fork, as you'll use them at different parts of the cooking process
Remove the coconut cream from the sachet[s] and chop it roughly
Dissolve the chopped coconut cream and 1/2 [1] Knorr vegetable stock cube in 300ml [500ml] boiled water – this is your stock
Add the stock to the pan with the brown crab meat and give everything a good mix up
Add the juice of 1/2 [1] lime with 1/2 tsp [1 tsp] sugar and bring to the boil over a high heat
Add the prawns and cook for 4-5 min or until cooked through
While the prawns are cooking, cut the remaining lime into wedges
Pick the coriander leaves from their stalks and set aside
Chop the coriander stalks finely
Once the prawns are cooked, stir the coriander stalks through the sauce – this is your Sri Lankan crab & prawn curry
Serve the Sri Lankan crab & prawn curry with the cooked rice to the side
Tip: For fancy presentation, press the rice into small bowls and turn out
Top with the white crab meat, coriander leaves and reserved chopped chilli (not a fan of spice? Just add a little!)
Garnish with a lime wedge and enjoy!