Thai Green Curry
with Prawns and Jasmine Rice
Unlike Indian curries which favour spices, Thai curries use herbs and aromatics for flavour!
Cals 744 · Prot 37 · Carbs 102 · Fat 25
Weekly classic
Family Friendly
30 min
Unlike Indian curries which favour spices, Thai curries use herbs and aromatics for flavour!
Cals 744 · Prot 37 · Carbs 102 · Fat 25
Weekly classic
Family Friendly
Ingredients
Curry
Prawns
7*
350 Grams
Shallots
1 Piece
Red pepper
1 Piece
Snow peas
100 Grams
Lemongrass
1 Piece
Vegetable oil
1 Tbsp
Ginger garlic paste
10 Grams
Green curry paste
20 Grams
Tamarind paste
15 Grams
Coconut cream
200 Grams
Water
100 ML
Coconut sugar
5 Grams
Lime leaves
3 Piece
Lime
1 Piece
Corn starch
10 Grams
Fish sauce
6*10*
10 ML
Fresh coriander
15 Grams
Rice
Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
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) | 3113 / 744 |
| Fats (g) | 25.3 |
| of which saturated (g) | 21.3 |
| Carbohydrates (g) | 102 |
| of which sugars (g) | 10.6 |
| Fibers (g) | 10.4 |
| Proteins (g) | 37.4 |
| Salt (g) | 3.5 |
*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 chop the shallots.
- Slice the pepper.
- Trim and slice the snow peas.
- Trim and finely slice 5 cm of the lemongrass. Keep the rest whole.
2 Boil rice
- Rinse and drain the rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat.
- Lower heat, cover and cook for 12-14 min, until rice is tender.
- Remove from the heat and keep covered until serving.
3 Fry
- Meanwhile, heat a pan over a medium heat with a drizzle of vegetable oil.
- Fry the shallots and pepper for 3 min.
- Add the ginger garlic paste, sliced lemongrass and green curry paste (spicy!).
- Cook for 2 min further.
4 Simmer
- Add the tamarind paste, coconut cream, measured water, coconut sugar, lime leaves and the big piece of lemongrass.
- Simmer for 7 min.
- Add the snow peas and simmer for 3 min further.
- Meanwhile, mix 1 Tsp of corn starch with 2 Tbsp of water to form a slurry.
- Add this to the sauce, mix well and cook for 1-2 min further until slightly thickened.
5 Fry prawns
- Meanwhile, heat a second pan over a medium high heat with a drizzle of oil.
- Fry the prawns for 2-3 min, flipping halfway.
Tip! Alternatively, save on washing up by adding the prawns to the curry sauce along with the snow peas.
6 Serve
- Slice the lime into wedges.
- Season the curry with the fish sauce and a squeeze of lime juice.
- Remove the lemongrass piece and the lime leaves.
- Serve the Thai Green Curry with Prawns over Jasmine rice.
- Garnish with any remaining lime wedges and fresh coriander.
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