Spicy Thai Green Curry

with Jumbo Prawns and Eggplant
Unlike Indian curries which favour spices, Thai curries use herbs and aromatic leaves for flavour!
Cals 722 · Prot 32 · Carbs 94 · Fat 28
Family-Friendly
Try Hello Chef Now
30 min
photo
Unlike Indian curries which favour spices, Thai curries use herbs and aromatic leaves for flavour!
Cals 722 · Prot 32 · Carbs 94 · Fat 28
Family-Friendly
Try Hello Chef Now
Download PDF
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

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!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Cheesy Bean and Mushroom Chilli
with Quinoa
Peri Peri Chicken Salad
with Corn and Feta
Squash and Sage Carbonara
with Pine Nuts
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy