Unlike Indian curries which favour spices, Thai curries use herbs and aromatic leaves for flavour!
66 Reviews
Cals 690 · Prot 37 · Carbs 103 · Fat 20
Family Friendly
30 min
Unlike Indian curries which favour spices, Thai curries use herbs and aromatic leaves for flavour!
66 Reviews
Cals 690 · Prot 37 · Carbs 103 · Fat 20
Family Friendly
Ingredients
Green curry
Wild caught prawns
7*
350 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
6*10*
10 ML
Coconut milk
200 ML
Coconut sugar
10 Grams
Lime leaves
3 Piece
Lime
1 Piece
Rice
Jasmine rice
150 Grams
Water
300 ML
Salt
1 Tsp
Allergens
*7 Crustaceans, *6 Fish, *10 Wheat
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
2886 / 690
Fats (g)
20.3
of which saturated (g)
11
Carbohydrates (g)
103
of which sugars (g)
13.7
Fibers (g)
13.3
Proteins (g)
36.8
Salt (g)
3.5
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Peel and finely chop the shallots. Chop the eggplants into cubes. Finely slice 5 cm of the lemon grass. Keep the rest as whole. Slice the redchilli into rings. Finely chop the coriander.
2 Cook rice
Add the rice, measuredwater 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.
3 Start curry
Meanwhile, heat a pan with a lid over a medium heat with a drizzle of vegetableoil. Once hot, add eggplant and fry for 2 in. Add the shallots and cook for 3 min. Add the gingergarlicpaste, sliced lemon grass and greencurrypaste(spicy!) and cook for 1 min further.
4 Simmer
Add the tamarindpaste, coconut milk, measuredwater, coconutsugar, limeleaves and the big piece of lemon grass. Bring to a simmer, then cover and cook for 10 min.
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.
6 Serve
Add the cooked prawns and fishsauce 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.