Spicy Thai Green Curry

with Prawns and Eggplant
Unlike Indian curries which favour spices, Thai curries use herbs and aromatic leaves for flavour!
554 Reviews
Cals 655 · Prot 32 · Carbs 90 · Fat 19
Family Friendly
Try Hello Chef Now
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!
554 Reviews
Cals 655 · Prot 32 · Carbs 90 · Fat 19
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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 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
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) 2739 / 655
Fats (g) 19.1
of which saturated (g) 10.7
Carbohydrates (g) 90
of which sugars (g) 12.2
Fibers (g) 15.4
Proteins (g) 31.6
Salt (g) 4.9
*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

Prep

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.
Cook rice

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.
Start curry

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.
Simmer

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 and cook for 10 min.
Cook prawns

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.
Serve

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.
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