Spicy Thai Green Curry

with Jumbo Prawns and Eggplant

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Instructions

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1 Prep

Peel and finely chop the shallots. Chop the eggplants into cubes. Finely slice 5/7.5/10 cm of the lemon grass. Keep the rest as whole. Slice the red chilli into rings. Finely chop the coriander.

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2 Cook rice

Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

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3 Start curry

Meanwhile, heat a pan with a lid over a medium heat with a drizzle of vegetable oil. Once hot, add eggplant and fry for 2 in. Add the shallots and cook for 3 min. Add the ginger garlic paste, sliced lemon grass and green curry paste (spicy!) and cook for 1 min further.

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4 Simmer

Add the tamarind pastecoconut milkmeasured watercoconut sugarlime leaves and the big piece of lemon grass. Bring to a simmer, then cover and cook for 10 min.

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5 Cook prawns

Meanwhile, heat another pan over a medium high heat with a drizzle of oil. Once hot, add the prawns and cook for 2-3 min, flipping the prawns halfway.

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6 Serve

Add the cooked prawns and fish sauce to the curry and stir through half of the fresh coriander and a squeeze of lime juice. Serve with the rice. Garnish with the chilli (spicy!) and remaining coriander.

Tips for fussy eaters

This one's spicy, use half of the curry paste if you can't handle the heat!

Pro tip

Don't overcook the prawns or they will become tough!

Unlike Indian curries which favour spices, Thai curries use herbs and aromatic leaves for flavour!

Cooking Time: 30 min

Cals 722 · Prot 32 · Carbs 94 · Fat 28

Gluten-Free

Dairy-Free

Ingredients

Number of people

Green curry

Jumbo prawns 300 Grams
Shallots 1 Piece
Eggplant 1 Piece
Lemongrass 1 Piece
Large red chilli 1 Piece
Fresh coriander 15 Grams
Water 100 ML
Vegetable oil 1 Tbsp
Ginger garlic paste 10 Grams
Green curry paste 20 Grams
Tamarind Paste 15 Grams
Fish sauce 10 ML
Coconut milk 200 ML
Coconut sugar 10 Grams
Lime leaves 3 Pieces
Lime 1 Piece

Rice

Jasmine rice 150 Grams
Water 300 ML
Salt 1 Tsp

Unlike Indian curries which favour spices, Thai curries use herbs and aromatic leaves for flavour!

Cooking Time: 30 min

Cals 722 · Prot 32 · Carbs 94 · Fat 28

Gluten-Free

Dairy-Free

Instructions

photo

1 Prep

Peel and finely chop the shallots. Chop the eggplants into cubes. Finely slice 5/7.5/10 cm of the lemon grass. Keep the rest as whole. Slice the red chilli into rings. Finely chop the coriander.

photo

2 Cook rice

Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

photo

3 Start curry

Meanwhile, heat a pan with a lid over a medium heat with a drizzle of vegetable oil. Once hot, add eggplant and fry for 2 in. Add the shallots and cook for 3 min. Add the ginger garlic paste, sliced lemon grass and green curry paste (spicy!) and cook for 1 min further.

photo

4 Simmer

Add the tamarind pastecoconut milkmeasured watercoconut sugarlime leaves and the big piece of lemon grass. Bring to a simmer, then cover and cook for 10 min.

photo

5 Cook prawns

Meanwhile, heat another pan over a medium high heat with a drizzle of oil. Once hot, add the prawns and cook for 2-3 min, flipping the prawns halfway.

photo

6 Serve

Add the cooked prawns and fish sauce to the curry and stir through half of the fresh coriander and a squeeze of lime juice. Serve with the rice. Garnish with the chilli (spicy!) and remaining coriander.

Tips for fussy eaters

This one's spicy, use half of the curry paste if you can't handle the heat!

Pro tip

Don't overcook the prawns or they will become tough!

Ingredients

Number of people

Green curry

Jumbo prawns 300 Grams
Shallots 1 Piece
Eggplant 1 Piece
Lemongrass 1 Piece
Large red chilli 1 Piece
Fresh coriander 15 Grams
Water 100 ML
Vegetable oil 1 Tbsp
Ginger garlic paste 10 Grams
Green curry paste 20 Grams
Tamarind Paste 15 Grams
Fish sauce 10 ML
Coconut milk 200 ML
Coconut sugar 10 Grams
Lime leaves 3 Pieces
Lime 1 Piece

Rice

Jasmine rice 150 Grams
Water 300 ML
Salt 1 Tsp
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