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)
3101 / 742
Fats (g)
38.4
of which saturated (g)
22.1
Carbohydrates (g)
47
of which sugars (g)
15.6
Fibers (g)
17.5
Proteins (g)
55.4
Salt (g)
5.4
*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 chicken and veg
Chop the chicken. Peel and chop the shallots and garlic. Peel and grate the ginger. Peel the eggplant in a stripy pattern, then chop the eggplant. Separate the pea eggplants from their stems. Peel and finely chop the carrots. Mash the lemon grass stalk with something heavy.
2 Fry soup base
Heat a large soup over a medium heat with a drizzle of oil. Add the chicken, shallots and carrot. Cook for 3 min. Add garlic, ginger and green curry paste. Stir for 1 min.
3 Add and boil
Add water, stockcube, coconut milk, lemon grass and honey. Bring to a boil, cover and reduce the heat to low. Simmer for 10 min.
4 Add
Add eggplant and pea eggplants and cook for 5-8 min further until the vegetables are tender. Remove the lemon grass stalk. Finally stir in 1 Tbsp of lime juice and the fish sauce. Check the seasoning.
5 Serve
Divide to bowls and garnish with the fresh Thai basil leaves.