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
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171g raw peeled king prawns<span class="strong">†</span>
1/2 tsp ground turmeric
50g solid coconut cream
100g white and brown Orkney crab meat<span class="strong">†</span>
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
*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
1/2 tsp ground turmeric
turmeric(100%)
50g solid coconut cream
coconut 100%
100g white and brown Orkney crab meat
white crab meat (50%) (crustacean), Brown crab meat (50%) (crustacean)
Allergens
Allergens highlighted by † (celery, 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
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
2
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
3
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
4
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
5
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]Knorrvegetable stock cube in 300ml [500ml]boiled water – this is your stock
6
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
7
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
8
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