Spicy Thai Green Curry

Name: Spicy Thai Green Curry with Prawns and Eggplant
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Jumbo prawns; 1 Pieces of Shallots; 1 Pieces of Eggplant; 1 Pieces of Large red chilli; 15 Grams of Fresh coriander; 100 ML of Water; 1 Tbsp of Vegetable oil; 10 Grams of Ginger garlic paste; 20 Grams of Green curry paste; 15 Grams of Tamarind paste; 10 ML of Fish sauce; 200 ML of Coconut milk; 10 Grams of Coconut sugar; 3 Pieces of Lime leaves; 1 Pieces of Lime; 150 Grams of Jasmine rice; 300 ML of Water; 1 Tsp of Salt

with Prawns and Eggplant

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

143 Reviews

Cals 653 · Prot 31 · Carbs 90 · Fat 19

Global Eats

30 min

Spicy Thai Green Curry with Prawns and Eggplant

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

143 Reviews

Cals 653 · Prot 31 · Carbs 90 · Fat 19

Global Eats

Ingredients

Green curry

Jumbo prawns 7*

300 Grams

Shallots

1 Piece

Eggplant

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 Pieces

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)	2731 / 653
Fats (g)	19.1
of which saturated (g)	10.7
Carbohydrates (g)	90
of which sugars (g)	12
Fibers (g)	15.4
Proteins (g)	31.3
Salt (g)	3.4

*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.
Trim and cut the green beans in half.
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 large pan/pot with a lid over a medium heat with a drizzle of vegetable oil.
Fry the eggplant for 2 min.
Add the shallots and fry for 2 min.
Add the ginger garlic paste, sliced lemongrass 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 lemongrass.
Bring to a simmer and cook for 5 min.

5 Add prawns

Bring to a boil then add the green beans and prawns.
Lower the heat, cover and cook for 3-4 min or until the prawns are cooked through and green beans are tender.

6 Serve

Mix in the fish sauce, half of the fresh coriander and a squeeze of lime juice to the curry.
Serve the Spicy Thai Green Curry with Prawns and Eggplant with the rice.
Garnish with the chilli (spicy!) and remaining coriander.