Spicy Thai Green Curry
with Prawns and Eggplant
Unlike Indian curries which favour spices, Thai curries use herbs and aromatic leaves for flavour!
Cals 666 · Prot 36 · Carbs 97 · Fat 20
Global Eats
30 min
Unlike Indian curries which favour spices, Thai curries use herbs and aromatic leaves for flavour!
Cals 666 · Prot 36 · Carbs 97 · Fat 20
Global Eats
Ingredients
Green curry
Prawns
7*
350 Grams
Shallots
1 Piece
Long Eggplant
250 Grams
Lemongrass
1 Piece
Small 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) | 2786 / 666 |
| Fats (g) | 20 |
| of which saturated (g) | 11.3 |
| Carbohydrates (g) | 97 |
| of which sugars (g) | 9.1 |
| Fibers (g) | 11.4 |
| Proteins (g) | 35.8 |
| Salt (g) | 3.6 |
*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 lemongrass.
- Keep the rest as whole.
- Slice the red chilli into rings.
- Finely chop the coriander.
2 Cook rice
- Add the rice, measured water and a pinch of salt to a pan with a lid.
- Bring to a boil.
- Once boiling, reduce the heat to low and cover.
- Cook for 10-12 min or until the water is absorbed and the rice is cooked.
- Once cooked, remove the pan from heat.
- Keep covered until serving.
3 Start curry
- Meanwhile, heat a pan with a lid over a medium heat with a drizzle of vegetable oil.
- Once hot, add eggplant.
- Fry for 2 in.
- Add the shallots.
- Cook for 3 min.
- Add the ginger garlic paste, sliced lemon grass and green curry paste (spicy!).
- Cook for 1 min further.
4 Simmer
- Add the tamarind paste, coconut milk, measured water, coconut sugar, lime leaves and the big piece of lemon grass.
- Bring to a simmer, then cover.
- 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.
- Cook for 2-3 min, flipping the prawns halfway.
6 Serve
- Add the cooked prawns and fish sauce to the curry.
- Stir through half of the fresh coriander and a squeeze of lime juice.
- Serve the Spicy Thai Green Curry with Prawns and Eggplant with the rice.
- Garnish with the chilli (spicy!) and remaining coriander.
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